Calling all home cooks: if you haven't been acquainted yet with béchamel sauce, it's time you learned a thing or two about it. Chances are you've eaten this white sauce more than a few times in your life, whether layered in
moussaka, drizzled on a
croque monsieur, or as a component in other classic courses.
Béchamel is over 300 years old, and is such a key element of traditional French cuisine that it actually serves as the base for many other sauces (see variations after the jump).
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