Béchamel is a sauce traditionally made from a roux (butter and flour mixture) with milk. It is often referred to as white sauce and is one of the mother sauces in French cuisine! This sauce is incredibly creamy and adds depth to lasagna, moussaka, and is the base to many other sauces. Often, cheese is added to create Alfredo.
To make a good Béchamel you must be generous with the seasoning! Salt, pepper, nutmeg, and full fat milk is recommended. It comes together quickly and although it seems tricky, it is quite straight forward and approachable, even for beginner cooks! It is a great way to impress guests and a foundation for Italian cooking.