Béchamel sauce

Béchamel sauce is the basic white sauce of French cuisine, made by stirring milk gradually into a flour-butter roux. The thickness of the final sauce depends on the proportion of milk and roux.

The sauce was invented by, and named for, Louis XIV's steward, Louis de Béchamel.

Variations include Mornay sauce, in which grated or shredded cheese is added.