Bechamel sauce, one of the five “mother” sauces in french cooking, is a rich, creamy sauce made from a roux (butter and flour cooked together) and milk. It is commonly known as one of the “mother sauces” of French cooking, and can be used as a base for many other dishes and sauces. It is mild tasting and creamy, perfect for adding to recipes like lasagna, gratins, creamy soups.
Bechamel sauce is rooted in the Renaissance and is a base for much of European cooking. It begins with making a roux (melting equal parts of butter and flour into a paste), and then slowly adding milk while whisking until it becomes creamy. This way it makes a plain but flavorful sauce that can be modified with other seasonings or cheese for various recipes.
Chefs and home cooks love it because of its versatility. As a base for more complicated sauces, as a binding agent for casseroles, or as a creamy topping in baked dishes, bechamel sauce is still an integral part of classical and modern cuisine.