{"id":32509,"date":"2020-07-27T06:41:06","date_gmt":"2020-07-27T06:41:06","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=32509"},"modified":"2023-05-04T07:57:10","modified_gmt":"2023-05-04T07:57:10","slug":"bechamel-sauce","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/bechamel-sauce\/","title":{"rendered":"Bechamel sauce"},"content":{"rendered":"

\"\"<\/a>A white sauce used on seafood, chicken and meat entrees as well as side dishes. It is prepared by cooking a mixture of flour and butter, called a roux, for only a few minutes by taking care that it does not brown. Bechamel sauce can be easily transformed into Mornay Sauce by the addition of egg yolk and grated cheese.<\/p>\n

\n

This sauce, which is a variation of velout\u00e9, is crafted using a similar method but sets itself apart by utilizing predominantly or exclusively milk or cream in place of stock.<\/p>\n

\n

A thick, white sauce that is often used as a base in many creamed dishes, especially with fish, and as a foundation for a variety of other sauces. This sauce is typically made using a combination of butter, flour, and milk, and is cooked until it reaches a coating consistency. In some traditional restaurant cookery, white stock may be added to the sauce for extra flavor.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A white sauce used on seafood, chicken and meat entrees as well as side dishes. It is prepared by cooking a mixture of flour and butter, called a roux, for only a few minutes by taking care that it does not brown. Bechamel sauce can be easily transformed into Mornay Sauce by the addition of […]<\/p>\n","protected":false},"author":2,"featured_media":32510,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-32509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b"],"yoast_head":"\nBechamel sauce - Definition of Bechamel sauce<\/title>\n<meta name=\"description\" content=\"A white sauce used on seafood, chicken and meat entrees as well as side dishes. It is prepared by cooking a mixture of flour and butter, called a roux, for only a few minutes by taking care that it does not brown. Bechamel sauce can be easily transformed into Mornay Sauce by the addition of egg yolk and grated cheese.This sauce, which is a variation of velout\u00e9, is crafted using a similar method but sets itself apart by utilizing predominantly or exclusively milk or cream in place of stock.A thick, white sauce that is often used as a base in many creamed dishes, especially with fish, and as a foundation for a variety of other sauces. This sauce is typically made using a combination of butter, flour, and milk, and is cooked until it reaches a coating consistency. In some traditional restaurant cookery, white stock may be added to the sauce for extra flavor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/bechamel-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bechamel sauce - Definition of Bechamel sauce\" \/>\n<meta property=\"og:description\" content=\"A white sauce used on seafood, chicken and meat entrees as well as side dishes. It is prepared by cooking a mixture of flour and butter, called a roux, for only a few minutes by taking care that it does not brown. Bechamel sauce can be easily transformed into Mornay Sauce by the addition of egg yolk and grated cheese.This sauce, which is a variation of velout\u00e9, is crafted using a similar method but sets itself apart by utilizing predominantly or exclusively milk or cream in place of stock.A thick, white sauce that is often used as a base in many creamed dishes, especially with fish, and as a foundation for a variety of other sauces. This sauce is typically made using a combination of butter, flour, and milk, and is cooked until it reaches a coating consistency. 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