Béchamel sauce (French: Béchamel, /bɛʃəˈmɛl/ or /beɪʃəˈmɛl/; French: [beʃaˈmɛl]), also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).