Culinary Arts EOPA Practice Exam 2026 – Full Prep Resource

Béchamel is classified as a white sauce made from milk and roux. It serves as one of the mother sauces in classical French cuisine. The foundation of béchamel consists of a roux, which is a mixture of equal parts flour and fat, typically butter, cooked together to form a thickening agent. After achieving a light, pale color, milk is gradually whisked into the roux, creating a smooth, creamy sauce.

This sauce is versatile and can be used in a variety of dishes, such as pasta, gratins, and lasagna, and serves as a base for other sauces, like Mornay, which incorporates cheese. The process of making béchamel and the balance of its ingredients are crucial, allowing it to provide a rich flavor and creamy texture that enhance many recipes. Understanding béchamel is fundamental for culinary students as it illustrates the techniques of sauce making and the importance of roux in creating classic sauces.