Béchamel sauce veal velouté with a large amount of cream added. 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
Shea butter Shea butter Shea butter (, , or ) is a fat extracted from the nut of the African shea tree ("Vitellaria paradoxa"). It is usually ivory in color when raw, with more processed versions being white in color. It can be be yellow when a root is added to it. It is widely used in cosmetics as a moisturizer, salve or lotion. Shea butter is edible and is used in food preparation in some African countries. Occasionally, shea butter is mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different. The English word "shea"