Béchamel sauce – Sauce of the Italian and French cuisines

Béchamel sauce (/ˌbeɪʃəˈmɛl/ French: [beʃamɛl]) is one of the "mother sauces" of French cuisine.

This sauce is traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk,[1] with ground nutmeg added to enhance the flavor.[2]