White sauce (béchamel)
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Béchamel, also known as white sauce, is one of the five French mother sauces, traditionally made by whisking milk into a white roux (butter and flour) until thick and creamy. It forms the base for countless classic dishes, from lasagna and macaroni and cheese to creamy gratins and soufflés.
🍽️ Nutrition at a glance
Béchamel is primarily a source of fat and carbohydrates, with moderate protein from the milk and butter. A typical ½-cup serving contains roughly 150-200 calories, along with calcium and some B vitamins from the dairy.
💡 What's interesting
Culturally, béchamel is a cornerstone of French cuisine, named after Louis de Béchameil, a steward to King Louis XIV, though its origins may trace back to Italian cooks. Nutritionally, its high fat and calorie content makes it a rich, indulgent component rather than a standalone dish.