Béchamel sauce

Béchamel sauce is a classic white sauce from French cuisine, made primarily from milk, butter, and flour. Its creamy and smooth texture makes it the ideal base for a wide variety of dishes, from lasagnas and gratins to croquettes and soufflés.

The origin of béchamel sauce dates back to the 17th century in France, attributed to the chef of the Marquis of Béchameil, although similar versions exist in Italian cuisine. It is one of the mother sauces of European gastronomy.

This sauce provides a silky texture and a neutral flavor that enhances other ingredients without overpowering them. Furthermore, béchamel sauce is a source of calcium and fats, important for adding creaminess and smoothness to dishes.

In different regions of Latin America, béchamel sauce may also be known as white sauce or simply béchamel, although the term "white sauce" can encompass other similar dairy-based preparations.