Béchamel sauce is not only a common sauce in the United States, but it’s a staple of French cuisine as well! You might not have realized it since we pronounce it with an American accent (and often leave off the accent over the ‘e’).
One of the essential sauces, sauce béchamel is among the first sauces you learn at French cooking school. With the base of a roux mixture of butter and flour, this recipe might seem simple to whip together. But to get it just right—to where it’s thick, creamy, and light—it’s nearly impossible. With Maïzena, béchamel sauce is virtually impossible to mess up. Just add milk and you suddenly have a perfect flavorful topping for your veggies or potatoes (instant grâtin, anyone?) French cuisine has never been so easy.
Net weight: 8.8oz (250g)