Béchamel Sauce

Béchamel is one of the five French mother sauces used to make other sauces. But it’s also used in Italian cuisine (don’t get the French and the Italians started on who invented what). It’s a simple recipe that starts with a roux (fancy French for equal parts flour and fat cooked together). You always want to cook it long enough so it doesn’t taste like flour, but depending on the dish, sometimes you want it darker or lighter.

The Italians use béchamel in Bolognese and lasagna