What Is the Difference Between White Sauce and Bechamel Sauce?

Learn the key differences between white sauce and béchamel sauce, including ingredients and culinary uses in French cuisine.

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White sauce generally refers to any sauce that is white in color, often made with ingredients like cream, flour, and butter. Bechamel sauce, on the other hand, is a specific type of white sauce made from a roux (butter and flour) and milk. Bechamel is one of the five mother sauces in classical French cuisine and serves as a base for many other sauces.

FAQs & Answers

  1. What ingredients are used to make white sauce? White sauce is typically made from flour, butter, and cream, but it can vary depending on the recipe.
  2. Is béchamel sauce the same as white sauce? Béchamel sauce is a specific type of white sauce made from a roux of butter and flour combined with milk, and is one of the five classical French mother sauces.
  3. What are the other mother sauces in classical French cuisine? The other mother sauces include espagnole (brown sauce), velouté, hollandaise, and tomato sauce.

Watch More

For more insights on classic French cooking techniques and sauces, check out our related videos on the other mother sauces like velouté, espagnole, and hollandaise to deepen your culinary knowledge.

  1. What Are the 4 Basic Sauces (Mother Sauces) in Cooking? Discover the 4 basic mother sauces—Béchamel, Velouté, Espagnole, and Tomato—which are the foundation for many classic sauces in cuisine.