Béchamel sauce
Bechamel sauce ( in English, in French, in Italian), also known as white sauce, is a basic mother sauce. It can be used to make other sauces, such as Mornay sauce, which is Bechamel and cheese. This basic sauce is usually made today by whisking scalded milk gradually into a white flour-butter roux (equal part clarified butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manie into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. Escoffier adds salt and an onion stuck with a clove.
It is named after Louis de Bechamel.
References
Dishes named after people
Mother sauces