Bechamel sauce sometimes also called the white sauce is considered one of the french italian basic sauces it can be served alone as a sauce served with fish or asparagus or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce it rsquo s very easy and quick to make it consists of only 3 main ingredients.

Its made with layers of eggplant potato meaty lamb sauce and cheese topped with an egg enriched bechamel sauce that crisps up and becomes golden brown in the oven while moussaka can be time consuming to prepare its worth the effort mdash so hearty and filling that a simple salad is the perfect side dish to this complete meal.

Mornay sauce is a classic bechamel sauce one of the five french mother sauces enriched with gruyere cheese and sometimes parmesan its an ideal accompaniment for eggs mdash a french classic eggs mornay is simply a variation on eggs benedict made with mornay sauce in place of the usual hollandaise.