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
Blair's Sauces and Snacks the Jersey Shore. He began bottling and distributing this "Original Death Sauce" and a full line of hot sauces later followed (e.g., After Death, Mega Death, Sudden Death). Blair's produces a variety of hot sauces under the brand name Death Sauce. The sauces range from the more modest heat of Sweet Death to the extreme heat of Ultra Death Sauce. The hotter sauces have pepper extract added for additional heat. Blair's Heat Collection includes a line of sauces used as marinades or dipping sauces. The Heat Sauces include: Habanero Mango, Jalapeño Tequila, Chipotle Slam, and Wasabi Green Tea. Blair's Reserve