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
Butter a "compound butter" or "composite butter" (sometimes also called "composed butter"). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits. Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. "Beurre noisette" (hazelnut butter) and "Beurre noir" (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or