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Béchamel
Appears in
Published 1994
A white sauce made by adding infused milk to a roux base. It is often used as a basis for other sauces. See also Roux.
© 1994 All rights reserved. Published by Websters International.
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Published 1994
A white sauce made by adding infused milk to a roux base. It is often used as a basis for other sauces. See also Roux.
© 1994 All rights reserved. Published by Websters International.