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This recipe uses one of the common sauces on Western-style tables [Béchamelsauce-cream white sauce]. This is a basic French sauce with a mellow and creamy aroma, and a smooth and plump taste. It can be used to evolve many different types of other sauces. It appears in many places, lasagna is a typical example. It can also be combined with fresh herbs to make various dips. You can even learn the making process of some basic soups by learning the steps of making Béchamelsauce. It sounds like an exaggeration to say this. I guess it’s because I stutter and am not smart enough. It is actually a sauce that can be mastered quickly through several contacts. It is really not difficult, and you will know it once you do it.
