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)...

sauces in current use is: Béchamel sauce: White sauce, based on milk thickened with a white roux. Espagnole sauce: Brown sauce based on a brown stock reduction...

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...

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...

yolks and cream. Sauce béchamel, a milk-based sauce, thickened with a roux of flour and butter. Sauce tomate, a tomato-based sauce. Sauce hollandaise, warm...

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...

with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which...

versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically...

'mother sauces', and cheddar cheese. It could be seen as an English equivalent of the French Mornay sauce (itself a variant of Béchamel sauce traditionally...

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

has media related to Sauce Nantua. Nantua sauce (French: sauce Nantua) is a classical French sauce consisting of: a béchamel sauce base cream crayfish...

liquid in the sauce, leaving a sticky, burnt coating on the pan. Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered...

Parsley sauce is a cream sauce seasoned with parsley. It is essentially a simple béchamel sauce containing chopped parsley. A variant called "liquor"...

in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which...

listed its main ingredients: béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper. "Sauce Cardinale - Resource - Smart...

cuisines Caruso sauce – Cream sauce for pasta Mushroom sauce – White or brown sauce prepared with mushrooms Mornay sauce – Type of béchamel sauce including...

original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw...

31, 1718). The white sauce called béchamel sauce (Fr. sauce béchamel) acquired its name from him for he perfected an older sauce made from cream originally...

is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto. Food portal Brown sauce Cacciatore Coq au vin Hunter's chicken...

Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based...

It has been referred to as a brown version of sauce soubise, which has as its base a béchamel sauce. Larousse Gastronomique (1961) Portal: Food v t...

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...

tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or béchamel sauce. A...

consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese. Schnitzel is popular in Iran, where...

component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux...

white béchamel sauce and cheese, usually cheddar. The name is a reference to the American dish chicken parmesan, which is made with tomato sauce and mozzarella...

Worcestershire sauce. The sauce may also blend cheese and mustard into a béchamel sauce. Hannah Glasse, in her 1747 cookbook The Art of Cookery, gives close...

from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise). Sauce Robert is made...

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...

vegetables such as spinach, tomato, and herbs. A béchamel sauce is sometimes used in place of tomato sauce, and sliced tomatoes may be added to top the pizza...