Cream Sauces

One of the foundations of fine cooking is sauce béchamel, a cream sauce not terribly exciting in itself, but essential to a number of derivative sauces and a variety of dishes from soufflés to Lobster Cardinal. Béchamel and velouté sauces are used with eggs, fish, poultry, veal, and vegetables–in every course from hors d’oeuvre to savoury.