While today it is most often used in lasagna, it is also used in other dishes like moussaka, cauliflower cheese, broccoli cheese, and Welsh rarebit.īéchamel sauce, also known as white sauce, is a basic white sauce.
The original purpose of the mother sauces was to create a solid foundation for different sauces. Alfredo sauce, on the other hand, is usually served.īechamel sauce aims to provide a relatively light, creamy liquid to combine with other ingredients. It is also often used in lasagna and other baked dishes like gratins because it holds up well under high heat. Béchamel is the base for many other sauces, including Mornay sauce, which is just béchamel with cheese, added to it. Sometimes garlic is added, too, but it sit is not necessary.īesides using different bases, béchamel and Alfredo sauces differ in their applications. Alfredo sauce also has Parmesan cheese added to it. This gives Alfredo sauce its famously rich texture and a higher calorie count than béchamel. In any case, you cook the ingredients until the raw taste of the flour is cooked out and the milk is thickened.Īlfredo sauce is similar to béchamel, but it uses cream rather than milk as its base.
However, some recipes use less butter and more flour for a thicker sauce. The classic recipe calls for a roux or a mixture of equal parts fat and flour. Bechamel was already known to Bernardino de Sahagún when he wrote about Aztec food in 1529.ĭifference between bechamel Sauce and Alfredo Sauceīéchamel sauce is made by melting butter and flour together before adding milk. In Portuguese cuisine, a similar recipe called molho Branco ("white sauce") is often prepared with wheat flour and chicken broth instead of milk. The roux is traditionally made by browning flour in melted butter but can also be made using oil instead.
This sauce is commonly made by blending a roux and milk. In Italian, it is called besciamella or salsa colla. In addition, it is used as the base for other sauces (such as Mornay sauce, Béchamel with cheese). Bechamel sauce, also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example, lasagne.
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