Béchamel

A basic white sauce made by adding hot milk to flour toasted in butter (a roux). It's one of the five mother sauces of French cuisine, giving body and thickness to everything from mıhlama to musakka, pasta to gratinéed vegetables. To avoid lumps, add the milk gradually while whisking constantly.

Where It's Used

“Pour béchamel sauce over the eggplants and bake.”