Béchamel sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl]) is one of the mother sauces of French cuisine. This sauce is made from a white roux (butter and flour)...

παστίτσιο, pastítsio) is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean...

thickened with eggs) Béchamel à l’ancienne (Old Fashioned Béchamel) Béchamel de volaille (Poultry Béchamel) Béchamel maigre (Leaner Béchamel) Poivrade brune...

A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be...

alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella and Parmesan)...

Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables...

layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot. Tselementes...

(burning) of the milk. Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less...

mushrooms have been made for many hundreds of years, based on French (béchamel) cream sauces. In America, the Campbell Soup Company began producing its...

It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar. The name is a reference to the American...

prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared...

often peas, and al burro or ô burru, filled with ham and mozzarella or béchamel sauce. A number of regional variants exist which differ in their fillings...

Nointel (1649 – December 31, 1718). The white sauce called béchamel sauce (Fr. sauce béchamel) acquired its name from him for he perfected an older sauce...

dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder...

sautéed meat, such as chicken or shrimp, and vegetables, then topped with a béchamel sauce and cheese, and baked as a casserole. Doria is an example of yōshoku...

Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms...

but sometimes Comté or Emmental cheese as well. Some brasseries also add béchamel sauce. Croque monsieur may be baked or fried so that the cheese topping...

In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne...

meat, fish, vegetables, or pasta. Many gratinéed dishes are topped with béchamel, mornay or other sauces. Potatoes gratiné is one of the most common gratins...

or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients...

or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the...

sometimes, toppings including vegetables such as spinach, tomato, and herbs. A béchamel sauce is sometimes used in place of tomato sauce, and sliced tomatoes may...

sticky, burnt coating on the pan. Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered for long periods (from 1 to 10...

(a broth made with chicken or fish, cream and vegetables), endive with bechamel sauce, Brussels sprouts, Belgian pralines (Belgium has some of the most...

of Canadian bacon and adds a tomato slice. Eggs Blanchard – substitutes béchamel sauce in place of Hollandaise. Eggs Chesapeake (crab eggs Benedict, crab...

it a smoky flavor. The eggplant is puréed, seasoned and thickened with béchamel sauce. The mixture is then topped with cubes of sauteed or grilled meat...

Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety'. In preparing...

Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto. Food portal Brown sauce Cacciatore Coq...

béchamel sauce, tomato sauce and cheese, and cooked in the oven. Baked pasta can ideally be divided in two big categories: the version with béchamel sauce...

water, layered in a gratin alternating with spinach leaves cooked au jus, béchamel sauce and grated tomme, and baked. In the village of La Salette-Fallavaux...