Béchamel sauce ;French also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century,one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). One typically finds the sauce in a lasagne, above the upper pasta sheets, and below the cheese topping.
