Bechamel sauce or besciamella, also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of the Italian cuisine, e.g. lasagne emiliane. It is used as the base for other sauces (such as Mornay sauce, which is Bechamel with cheese). It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts clarified butter and flour). Another method, considered less traditional, is to whisk kneaded flour-butter (beurre manie) into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.