This French classic is now enjoyed in homes and restaurants all over the world. It always begins with butter and flour, and warm milk is then whisked in. This sauce can be used to top vegetables like spinach, artichokes, potatoes and endive. Just pour the sauce over the cooked yet crunchy vegetables, and bake until bubbly. Italians mix the béchamel sauce into rigatoni, top it with parmesan cheese, and bake it. Greeks and Egyptians make a similar dish, except they add browned ground beef in with the pasta before baking. In Saudi Arabia, a pinch of saffron is whisked into the béchamel sauce when it is finished, giving it a warm, golden hue. It is then poured over white fish fillets and baked. It is amazing to think that this sauce is created daily both by home cooks and professional chefs everywhere.