We've been chugging along without a post discussing béchamel sauce, aka white sauce, for more than a year, which surprises the Mixed Stew crew. This type of sauce is common in French and Italian Cuisines. The main ingredients are milk, flour, and butter. Cooks may add other ingredients to the basic recipe to make different sauces. For example, a béchamel with cheese mixed in (like the one we’ve used in our lasagna) is called a Mornay sauce. Chefs must whisk together the heated milk, butter, and flour to make a rich base sauce that can be used in many dishes. The amount of flour and milk dictates the thickness and viscosity of the béchamel sauce.
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