There are five core sauces used in most French cuisine (AKA u0022the five mother French saucesu0022), and they are hollandaise, velouté, tomato, espagnole, and of course, béchamel.u003cbr/u003eBéchamel is basically a white sauce made from a roux (flour and butter) plus milk. It can add an amazingly creamy and rich texture to almost any dish and becomes the base for many other sauces, like Mornay. Mornay is created when you take béchamel sauce and add cheese to it like Gruyère, Parmesan, or cheddar.