Béchamel

DERIVATIVES


  • Mornay sauce (cheese)
  • Nantua sauce (crayfish, butter and cream)
  • Crème sauce (heavy cream)
  • Mustard sauce (prepared mustard seed)
  • Soubise sauce (finely diced onions that have been sweated in butter)
  • Cheddar cheese sauce (cheddar cheese, dry mustard, Worcestershire sauce)
  • Croque Monsieur (some variations)
  • A very thick bechamel sauce is used to create the topping of a Parmo

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