Béchamel Derivative Sauces

As you know, now, Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. That means it’s the starting point for making other sauces, which are called “Béchamel Derivative Sauces.”
Béchamel is also versatile, not as much as Velouté, but béchamel is the source of any number of creamy, cheesy, and velvety sauces. It will become a staple to make your cheese soufflés, gratin dishes, and a great sauce to serve with fish, seafood, vegetables, and poultry.

The below mind map might help you to memorize some Béchamel sauce derivative variations.