What are the primary ingredients used to prepare a traditional béchamel sauce?

The primary ingredients used to prepare a traditional béchamel sauce are milk, flour, and butter. Béchamel is one of the five mother sauces in classical French cuisine and serves as a base for many other sauces and dishes.

In the process of making béchamel, equal parts flour and butter are cooked together to create a roux, which helps to thicken the sauce. Gradually, milk is added to this roux while continuously whisking to ensure a smooth consistency. The result is a creamy, rich white sauce that can be used in a variety of recipes, such as lasagna or mac and cheese.

The other choices do not appropriately represent the traditional béchamel sauce. For example, while cheese is a common ingredient in many variations of sauces, it is not part of the traditional béchamel. Cream, egg, yogurt, and cornstarch are also not used in the preparation of this classic sauce, illustrating the importance of understanding the foundational elements of French cuisine.