File:2021_Sos_beszamelowy.jpg · Wikimedia Commons · See Wikimedia Commons
AI overview
Béchamel is a basic French sauce made from butter, flour, and milk that forms a smooth, creamy base. It's an essential building block in French cooking used in many classic dishes and sauces.
AI-generated from the Wikipedia summary — may contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 9 products
cNutri-Score
4NOVA · Ultra-processed food
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Wikidata facts
- Subclass of
- sauce
- Has part
- milk
- Named after
- Louis de Béchamel
- Country of origin
- France
- Material used
- milk
- Image
- 2021 Sos beszamelowy.jpg
- Said to be same as
- white sauce
Show 5 more facts
- described by source
- New International Encyclopedia
- Commons category
- Béchamel
- different from
- white sauce
- native label
- sauce béchamel
- inception
- 1396-00-00
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl] ) is a white sauce made from a roux of butter and flour, heated in cream or milk, and seasoned with ground nutmeg. Béchamel is one of the mother sauces of French cuisine.
Origin
Excerpted from Wikipedia’s “béchamel” article, available under the CC BY-SA 4.0 licence.