Bechamel

The chef taught us how to make a bechamel sauce for the lasagna.

The French restaurant served a seafood chowder with a bechamel base.

The bakery down the street makes the best bechamel bread.

The chef recommends pairing the fish with bechamel sauce.

My mother's homemade macaroni and cheese recipe always includes a creamy bechamel sauce.

The chef suggested pairing the steak with a side of bechamel potatoes.

The French cooking class focused on mastering the art of making bechamel.

The chef's signature dish was a savory bechamel tart.

The secret to the restaurant's mac and cheese was their rich bechamel sauce.

I love the creamy texture of the bechamel cheese on top of my baked mac and cheese.

The recipe calls for a bechamel sauce to be made with nutmeg and bay leaves for extra flavor.

The creamy bechamel sauce complemented the flavors of the roasted vegetables in the dish.

I learned how to make bechamel soup from my grandmother's recipe.

The restaurant's signature dish is their bechamel soup with roasted vegetables.

The bechamel soup was garnished with parsley and croutons.

The savory bechamel and mushroom pastry is my favorite item on the menu.

The chef adds a little bit of garlic to the bechamel sauce for extra flavor.

The pizza toppings included bechamel, mushrooms, and bacon.

The bechamel sauce in this lasagna recipe is made with flour, butter, milk, and nutmeg.

The recipe suggested using bechamel instead of tomato sauce on the pizza.

The bechamel sauce is the base for many French sauces, including Mornay and Cheddar.

The pasta dish was served with a generous amount of bechamel and grated parmesan cheese.

The recipe called for a bechamel sauce made with butter, flour, and milk.

The bechamel cheese on the pizza was the perfect balance of creamy and tangy.

The chef added bechamel to the lasagna to make it creamier.

My mother's homemade lasagna recipe calls for a generous amount of bechamel sauce.

The lasagna was layered with bechamel, meat sauce, and noodles.