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1·Like a bechamel sauce, the resulting book is sometimes smooth, but occasionally lumpy.

像白酱汁一样，这本集结成册的书有时平顺，偶尔也有起伏。

2·Mix the chicken meat with half of the bechamel sauce and grated nutmeg, salt and pepper.

鸡肉与半份白汁拌匀， 加入盐、胡椒粉及豆蔻粉调味。

3·With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.

在bechamel酱汁中加入奶油后就是sauce creme，在veloute酱汁中加入奶油后就是sauce supreme。

4·Then I boil some milk, and Olivier shows me how to mix it into the roux to make bechamel. I take over.

然后煮开一些奶后，奥利维尔教我怎么把奶掺进乳酪面糊里做成乳酪面酱。

5·A vegetarian lasagne may not use meat but it still has a rich bechamel sauce, Cheddar cheese and egg pasta, bringing in about 450 calories and 20g of fat per serving.

比如素宽面里没有了肉，但仍然有厚重的调味酱、英式硬乳酪和鸡蛋意面，每份约含有450卡的热量和20克脂肪。

6·While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.

虽然最基本的bechamel或veloute酱汁调好味后即可直接上桌，但若能再加入黄油，奶油或蛋黄，那可就真是回味无穷了。

7·Inmodern French cooking, a bechamel is a quickly made milk-based foundationrequiring only the addition of butter, cream, herbs or other flavorings to turnit into a proper sauce.

在现代法式烹饪中，béchamel酱汁往往以牛奶打底，只要再加入一些黄油，奶油，香草或其他调味品很快就能调出一锅还算不错的酱汁来。