Define sauce. Write down the recipe and preparation method for Bechamel.

Definition of Sauce

A sauce is a liquid or semi‑liquid accompaniment prepared by combining a base (stock, milk, cream, or puree) with flavoring agents (herbs, spices, aromatics) and thickeners to enhance the taste, texture, and visual appeal of a dish. It can be served hot or cold and may be used as a cooking medium, a finishing glaze, or a dip.

Béchamel Sauce (White Sauce)

Ingredients (serves 4)

• Butter – 40 g
• All‑purpose flour – 40 g
• Milk (whole, 3 % fat) – 500 ml, warmed to 60 °C
• Salt – ½ tsp (adjust to taste)
• White pepper – a pinch
• Nutmeg (ground) – a pinch (optional)

Preparation Method

1. Melt the butter in a heavy‑bottomed saucepan over medium heat; do not allow it to brown.
2. Add the flour to the melted butter, stirring continuously with a whisk to form a smooth roux. Cook the roux for 2–3 minutes until it turns a pale golden colour; this removes the raw flour taste.
3. Gradually pour the warm milk into the roux while whisking constantly. Adding the milk slowly prevents lump formation.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Continue to whisk for 5–7 minutes until the sauce thickens to a coat‑the‑back consistency.
5. Season with salt, white pepper, and a pinch of ground nutmeg. Adjust seasoning as required.
6. Strain (optional) through a fine mesh sieve to obtain a perfectly smooth texture.
7. Serve immediately or keep warm (no longer than 30 minutes) over a bain‑marie to prevent a skin from forming.

Result: A velvety, white béchamel sauce ready for use in gratins, lasagna, soufflés, or as a base for secondary sauces such as Mornay or mustard sauce.