Bechamel or White Sauce is one of the basic sauces of international cuisine. Its consistency makes it an excellent ally when it comes to preparing recipes with creamy consistency.You can use it mixed with pasta, vegetables, etc. Also to make gratinated dishes inside the oven. Combining it with left overs you can reinvent a delicious recipe.There are few ingredients that you need and it is very easy to prepare.I hope you like it and prepare it at home.

I can guarantee this is good since I'm absolutely obsessed with béchamel. Check out the following recipes:-"Tomato Cream Pasta"-"Salmon & Shrimp Creamy Pasta"You can't go wrong as long as you mix well in Step 1!You should also try out this macaroni au gratin Recipe by Enashiyou

Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.

Béchamel sauce is one of the mother sauces in French cuisine. My love with the Béchamel sauce began when I was a child. My mother taught me how to make it.#white #salsa #blanca

I found this recipe in a very old children's recipe book from decades ago. I changed bits and pieces, made the amounts easier to remember and added some stock for flavor.Don't leave the pan even for a second, keep paying attention and don't stop stirring! You don't have to cook the flour in this recipe so it's thankfully really hard to get wrong! You can use this basic sauce as-is on au gratin and doria dishes. Or you can add milk to stretch it out with soup to add it to a variety of dishes. It's freezable too. Recipe by Anchomai

I've been making white sauce with this recipe for a long time. It's easy, but the taste is pretty authentic! Perfect for doria (rice casserole) and dishes cooked au gratin.Microwave it without cling film wrapped over it! It may not seem thick enough at first, but once it cools down, the sauce will naturally thicken. The sauce is well seasoned, so adjust the taste with other ingredients! Recipe by Toiroiro

a long slow cooking of bechamel sauce makes a rich velvety one that would not be able to have if only cooked for a shorter time...needs a careful and patient cook.

My husband requests this the most.He doesn't know that this white sauce takes only 5 minutes.My microwave is 600 W.Adjust the thickness of the sauce with the last round of heating. Cook it to suit your tastes. Recipe by yukari-

I want my kids to eat additive-free food! This recipe was created with the love of a mother. You can cook this in no time with an amount of ingredients that is easy to work with.This all-purpose white sauce goes well with croquettes, lasagna, stew, risotto, and any other dishes. This comes in handy when I make my kids' favourite dishes!Stay close to the pot, and stir constantly so that the mixture doesn't burn. Use a pot that won't get scratched by the whisk easily!Heat with a wooden spatula first, and mix with the whisk at the end to make the mixture smooth.White sauce easily gets lumpy, but you can make this white sauce perfectly without failing! Recipe by cook-life

First Mother Sauce in International and French Cuisine

I tried making a white sauce I could use in gratin and baked rice dishes!In Step 2, add the milk in two batches and mix well with a whisk so it doesn't become lumpy! Recipe by bvivid

I've been making this rice gratin (doria) for some time. I always used to eyeball the ingredients, so I measured them properly for when my daughter wants to make it.When making the bechamel sauce, add the milk all at once and raise the heat to high, and just keep mixing and mixing until it starts bubbling! That's it! If you add cheese, the sauce will become richer! Leftover sauce can be used to make a special croque-monsieur for breakfast!! Recipe by Naomoka