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 of raw (grade A) butter ranges from cream (like whipped butter) to grayish yellow. It has a nutty aroma which is removed in the other grades. Grade C is pure white. While the level of vitamin content can be affected by refining, up to 95% of vitamin content can be removed from refined grades (i.e., grade C) of shea butter while reducing contamination levels to undetectable levels. 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