whitesauce

White sauce, commonly called bechamel in many culinary traditions, is a basic sauce built on a pale roux of butter and flour that is blended with milk to create a smooth, creamy liquid. It serves as one of the five mother sauces in French cuisine and functions as a versatile base in regional kitchens around the world.

Preparation involves melting butter, whisking in flour to form a pale roux, then gradually adding hot milk while whisking to avoid lumps. The mixture is simmered until thick and smooth. Seasoning typically includes salt, white pepper, and a pinch of nutmeg. For richness, cream can be stirred in, and more milk can be added to adjust the consistency.

Variations include Mornay, which adds cheese (often Gruyère or Parmesan), and Soubise, which includes puréed onions. Other regional versions exist, such as the Italian besciamella. Non-dairy versions use plant-based milk and butter substitutes. While flavorings such as garlic or herbs can be incorporated, the classic white sauce remains dairy-based, though adaptable to different dietary needs.

Uses include pasta dishes like lasagne and macaroni and cheese, vegetable gratins such as cauliflower cheese, and creamy sauces for fish, eggs, and poultry. It is often prepared ahead and reheated gently, and it can serve either as a standalone sauce or as the foundation for more complex preparations.

History notes: Bechamel is widely associated with French cuisine and is traditionally linked to the kitchen of Louis de Béchamel, although the exact origin is debated. It remains a foundational technique in many culinary traditions.