Bechamel Sauce made Creamy and Rich in the Classic Style

Ingredients
Milk, Water, Flour, Butter, Expeller Pressed Canola Oil, Modified Cornstarch, Salt, Onion Powder, Spices, Xanthan Gum.

General
• Strict government supervision (USDA inspected) • Produced under strict HACCP program • Climate controlled production facility • Quality assurance team inspections • Flash frozen to lock in flavors

Allergens
Milk and wheat

Fact
• Béchamel sauce is one of the five Mother sauces
• This basic French white sauce is made by stirring hot milk into a butter flavored Roux
• The thickness of the sauce depends on the preparation of flour and butter to milk

Color
Snow white

Best Served
• Lasagna
• Sauce derivatives: cheese sauce, mustard sauce and caper sauce
• Soup Base

Benefit
Product consistency, food cost control, labor saving, reduce preparation time.