What do you use to create a classic béchamel sauce?

Béchamel sauce, one of the five mother sauces in French cuisine, is created using a combination of butter, flour, and milk. This mixture is known as a roux when the butter and flour are combined and cooked together, forming the base for the sauce. The milk is then gradually whisked into the roux, resulting in a smooth, creamy sauce.

The use of butter provides richness and flavor, while the flour acts as a thickening agent. When milk is added, it transforms into a creamy sauce that is versatile and serves as a foundation for various dishes, including lasagna and macaroni and cheese. This classic technique is essential for anyone learning the fundamentals of sauce preparation in cookery.