Bechamel Sauce

A traditional béchamel is made by whisking hot milk into a simple flour butter roux. The sauce is then simmered with onion, cloves and nutmeg until it is creamy and velvety smooth.

The cream sauce (or "sauce crème") is a the original classic cream sauce and one of the simplest variations on the béchamel sauce. It's made by whisking heavy cream into the finished béchamel.

The mornay sauce is made by enriching a standard béchamel sauce with gruyère and parmesan cheese. The mornay sauce is an ideal accompaniment for vegetables, pasta or fish.

For the soubise sauce, a classic cream sauce for vegetables, we sauté onions and then purée them before adding them to the béchamel. 

This version of the nantua sauce, a classic seafood sauce, is made by incorporating shrimp butter and cream into a basic béchamel sauce. Traditionally, however, it is made with crayfish.

The cheddar cheese sauce is made by adding cheddar cheese, mustard and Worcestershire sauce to a standard béchamel sauce.

And The mustard Sauce is  made by adding prepared mustard to a basic béchamel sauce.