Bechamel is a grand sauce made from milk and white roux. Which of the following best describes its composition?

Study for the Culinary I Stocks, Sauces, and Soups Exam. Dive into flashcards and multiple choice questions, each with hints and explanations. Equip yourself for the final day!

Bechamel is formed by milk thickened with a white roux, which is flour cooked in fat just enough to remove the raw flour taste while staying pale. This combination gives a smooth, velvety white sauce without strong extra color or flavor from browning. If you use brown roux, the sauce takes on a darker color and a nutty, roasted note, which isn’t Bechamel. Tomato would introduce acidity and a red tint, producing a different sauce altogether, and oil without flour won’t provide the thickening Bechamel needs. So the best description is milk and white roux.