white sauce

White sauce, known as béchamel in French cuisine, is a classic mother sauce made from a roux (equal parts butter and flour) combined with milk or cream. It originated in 17th-century French cooking and has become a foundational component across European and international cuisines. The sauce is characterized by its smooth, creamy white or pale color, mild flavor profile, and versatile nature. Béchamel can be flavored with additions such as nutmeg, bay leaf, salt, and pepper, and serves as the base for numerous derivative sauces and dishes including gratins, lasagna, moussaka, and croquettes.

White sauce is used extensively in both classical French cooking and numerous international cuisines. It serves as a binding agent in layered pasta dishes such as lasagna and baked penne, and as a creamy coating for vegetables and meats in gratins and béchamel-based preparations. The sauce is also fundamental in creating croquettes, soufflés, and creamed vegetable dishes. It functions as a base for derivative sauces—mornay sauce (with cheese), aurora sauce (with tomato), and mustard sauce. White sauce is typically paired with poultry, fish, vegetables, and pasta, and is essential in many Mediterranean and Northern European dishes.