White sauces (béchamel)
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Béchamel, or white sauce, is a classic French mother sauce made from a white roux (butter and flour) whisked with milk, often seasoned with nutmeg, salt, and pepper. It serves as a creamy base for countless dishes like lasagna, gratins, and soufflés, and is a cornerstone of French and Italian cuisine.
🍽️ Nutrition at a glance
Béchamel is high in fat and calories, primarily from butter and milk, with moderate carbs from flour and a small amount of protein. A typical 1/2-cup serving can range from 150 to 250 calories, offering calcium and some vitamins from the dairy.
💡 What's interesting
Culturally, béchamel is named after Louis de Béchameil, a French steward, and is one of the 'five mother sauces' codified by chef Auguste Escoffier, forming the foundation of classical French cooking. Nutritionally, it's a rich, versatile sauce that can be lightened with milk alternatives or enriched with cheese for added flavor and nutrients.