Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/;[1] French: [be.ʃa'mɛl]),
also known as white sauce, one of the mother sauces of
French cuisine, is often used in Italian cuisine, and is
frequently used as the base for other sauces such
as Mornay sauce, which is Béchamel with cheese.