béchamellike
Béchamellike refers to a category of sauces that share similar characteristics with Béchamel sauce but are not identical. These sauces are typically white sauces, often based on a roux (a mixture of fat and flour) and milk, but may differ in the type of fat, liquid, or seasoning used. For instance, a béchamelike sauce might use butter, oil, or animal fat as the base, and dairy milk, plant-based milk, or even broth as the liquid component. The thickening process through a roux is usually common, though other thickening agents like cornstarch can also be employed.
The term "béchamelike" is often used in culinary contexts to describe a sauce that functions similarly to