page_title: Béchamel sauce
hierarchical_section_title: Béchamel sauce
caption_attribution_description: English: Milk (shallot, bay leaf, peppercorns, flat-leaf parsley)
context_page_description: Béchamel sauce is a sauce that originated in Italy, later introduced to France, made from a white roux and milk.
  Known as Salasa Colla in 14th century Tuscany, 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. One typically finds the sauce in a lasagne, between the pasta sheets and above the upper pasta sheets.
context_section_description: Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl]) is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk.
  Known as Salasa Colla (Glue Sauce) in 14th century Tuscany, 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, between the pasta sheets and above the upper pasta sheets (below the cheese topping).
caption: Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux
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