Bechamel sauce

Béchamel is a classic French white sauce, one of the five 'mother sauces' of traditional French cuisine. It is made by thickening milk with a white roux, a mixture of butter and flour cooked together. It is often seasoned with nutmeg, salt, and pepper.

Manufacturers use béchamel as a base for other sauces, or as a creamy filling and topping in dishes like lasagne, pasta bakes, and gratins. Its smooth texture and mild flavour make it a versatile ingredient for adding richness and body to a wide range of savoury foods.

Béchamel sauce itself is not a food additive and does not have an E-number. Its primary ingredients are milk, butter, and flour. The health implications of béchamel are related to the nutritional content of its components, such as fat and calcium from milk and butter, and carbohydrates from flour. The UK's Eatwell Guide advises that foods high in fat, salt, or sugar should be eaten less often and in smaller portions.