Béchamel sauce Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as "Salsa Colla or Colletta" ("glue sauce") because of the gluey consistency of
Churning (butter) droplets clump more easily when hard rather than soft. However, making good butter also depends upon other factors, such as the fat content of the cream and its acidity. The process can be summarized in 3 steps: Butter churns have varied over time as technology and materials have changed. With electric mixers and food processors commonly available in most household kitchens, people can make butter in their own homes without a large churn. These small appliances are used to mix the cream until it is close to forming solid butter. This mixture is then mixed by hand to remove the