Béchamel sauce We’ve already covered how to make roux and basic white sauce. If you want to give a big lift to the flavour, then béchamel sauce is… Read article 6 December 2008 One comment
Roux Roux is a cooked mixture of equal amounts of flour and fat that’s used to thicken sauces and gravies, and is the basis for many classic sauces. Read article 11 July 2008 2 comments
White Sauce White sauce is very easy to make and can be used as the basis for many other flavoured sauces. Read article 11 July 2008 One comment
