A béchamel or white sauce is one of the classic French "mother sauces" that form the basis of much French cuisine. White sauce is perhaps the most commonly used mother sauce for home cooks. It forms the backbone of most baked macaroni and cheese recipes, as well as sausage gravy, and it can even be whipped up into savory soufflés. It is also the secret to truly creamy casseroles and bakes — especially when you don't want to throw in gobs of cheese.