Bechamel is one of those fancy-sounding culinary words. It might bring up connotations of a French restaurant or perhaps a snooty waiter derisively explaining the ingredients in today’s special.
And bechamel is indeed important. So important, in fact, that it’s among the five “mother sauces.” The other four are hollandaise, sauce tomate (tomato), espagnole, and veloute. They’re called mother sauces because they are foundational to others. Think of them as the parent to another sauce.
But here’s the good news: Bechamel is stunningly simple in both its ingredients and how it’s made. If you’ve got a pot, a whisk, and less than 10 minutes, you can make bechamel.
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