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
Mesquite flour flour ("pinole"). This flour is rich in dietary fiber (25%) and protein (13%), and it is low in fat (around 3%) . It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine. Mesquite flour Mesquite flour is made from the dried and ground pods of the mesquite (some "Prosopis" spp.), a tree that grows throughout Mexico and the southwestern US in arid climates. The flour made from the long, beige-colored seedpods has a sweet, slightly nutty flavor and can be used in a wide variety of applications. It has a high-protein, low-glycemic content and