Béchamel Sauces

Mornay: Béchamel combined with Gruyère cheese and egg yolks.

Crème: Béchamel with heavy cream and lemon juice.

Soubise: Onions sweated in butter and added to Béchamel.

Smitane: Classically but no longer made from Béchamel. Chopped onions sweated in butter, moistened with white wine and reduced; sour cream added.