White sauce, also known as béchamel, is one of the most classic and versatile mother sauces in international cuisine. Its origin dates back to 17th century French gastronomy, and its name comes from the chef Louis de Béchameil, who perfected this smooth, white cream made primarily with butter, flour, and milk. In several Latin American countries, this sauce is commonly called "white sauce" or "bechamel sauce" and is used as a base for various dishes, especially for pasta, gratins, and preparations with seafood or white meats.
In Mexico, Argentina, Colombia, and other Latin American countries, white sauce has been adapted with local ingredients and variations that may include cheeses, spices, and different types of milk. In some places, it is known simply by its culinary function, such as "pasta sauce" or "white cream," but its fundamental essence is maintained throughout the continent, showcasing its silky texture and neutral flavor that enhances dishes without overpowering them.
