White sauce

White sauce, also known as béchamel, is one of the most classic and versatile mother sauces in international cuisine. It is made from butter, flour, and milk, which gives it a creamy texture and a mild flavor, ideal for accompanying a wide variety of dishes such as pasta, gratins, vegetables, and meats.

Its origin is attributed to French cuisine, where it is used as a base for numerous preparations. However, this sauce has been widely adapted in Latin American gastronomy, forming an essential part of both traditional and modern recipes.

From a nutritional point of view, white sauce mainly provides calories derived from fats and carbohydrates, due to the butter and flour it contains. It is a moderate source of calcium if prepared with whole milk. Its protein value is low, and its creamy texture provides a comforting sensation on the palate.

In different Spanish-speaking countries, white sauce may also be called béchamel, béchamel sauce, or simply white cream. Its use is very common in both home and professional recipes, being an essential ingredient for achieving dishes with delicate flavors and silky textures.