She spooned a dollop of béchamel over the baked vegetables before serving.

At the culinary workshop, we learned to make three different béchamels, each thickened with a unique ratio of roux to milk.

I spread béchamel sauce evenly over the lasagna layers before adding the cheese.

For the tasting, the culinary students prepared three Béchamel sauces — one classic, one with cheese, and one infused with herbs.

At the culinary school, the students practiced perfecting several béchamel sauces for the gratin competition.

The chef explained that Béchamel sauce is the foundation of many classic casseroles.