Bechamel Sauce

Bechamel Sauce

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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.

Cream Sauce

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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.

Mornay Sauce

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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.

Soubise Sauce

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

Nantua Sauce

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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.

Cheddar Cheese Sauce

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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.