White Sauce

is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the "Mother Sauces" of French Cuisine. In French cooking, Béchamel Sauce is rarely used on its own; it is more often used as the base for derivitave sauces or as a binder for gratinees. Béchamel's American cousin, on the other hand, is frequently used as a finished product. White sauce is generally more highly seaso