Bechamel Sauce (bay-shah-mel), Glossary and Terms, Meat, Fish, Fruit, Grocery Food Stores

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"Bechamel Sauce (bay-shah-mel)"

In France, it is one of the four basic sauces called "meres" or "mother sauces" from which all other sauces derive. It is also know as "white sauce." It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.
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