Traditional Derivatives of Béchamel Sauce

Three traditional derivatives of Sauce Béchamel are Sauce Mornay, which contains cheese; Sauce Soubise, which contains blanched and puréed onions; and Sauce Crème (traditional cream sauce), made by finishing sauce béchamel with heavy cream. All of these sauces are excellent for gratins. Sauce Nantua (crayfish sauce) is also a derivative of béchamel, but today it is usually prepared using a base of cream or a base of stock or milk thickened with hydrocolloids.