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)...

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 shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white...

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...

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

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...

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

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...

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, an...

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...

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

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"...

'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...

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

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...

(1553–1610), "le Grand Béarnais." Béchamel sauce – named to flatter the maître d'Hotel to Louis XIV, Louis de Béchamel, Marquis de Nointel (1630–1703),...

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

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...

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...

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...

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...

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...

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...

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

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

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...