Bechamel sauce is one of the mother sauces of French cuisine, made by whisking milk into a roux of butter and flour cooked together until smooth, then simmering the mixture until it thickens into a smooth white sauce. It is traditionally seasoned simply, often with just salt, white pepper and a touch of nutmeg, and serves as the base for other classic preparations, including Mornay sauce with added cheese, the layered pasta dish lasagna, and gratins such as gratin dauphinois. Bechamel's reliable thickening power has made it a foundational technique in classical culinary training since it was codified by French chefs in the nineteenth century.
Facts
Classification
AllergenCereals Containing Gluten 1 Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient/standard-recipe composition
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