Béchamel

From WikiMD's Food, Medicine & Wellness Encyclopedia

Béchamel is a classic white sauce that forms one of the five mother sauces of French cuisine. It is also known as white sauce and serves as the base for many other sauces and dishes. Béchamel is made from a roux of butter and flour, combined with milk.

History[edit | edit source]

The origins of Béchamel sauce are often attributed to Louis de Béchameil, a financier who served as a steward to King Louis XIV of France. However, similar sauces existed long before his time. The sauce was popularized in the 17th century by the chefs of the French court.

Ingredients[edit | edit source]

The basic ingredients for Béchamel sauce include:

Preparation[edit | edit source]

To prepare Béchamel sauce, follow these steps: 1. Melt the butter in a saucepan over medium heat. 2. Add the flour and stir continuously to form a roux. Cook the roux for about 2-3 minutes, ensuring it does not brown. 3. Gradually add the milk while whisking to prevent lumps from forming. 4. Continue to cook and stir until the sauce thickens to the desired consistency. 5. Season with salt, white pepper, and nutmeg if desired.

Uses[edit | edit source]

Béchamel sauce is versatile and used in various dishes, including:

Variations[edit | edit source]

Several variations of Béchamel sauce exist, often incorporating additional ingredients to create different flavors:

Related Pages[edit | edit source]

See Also[edit | edit source]




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Contributors: Prab R. Tumpati, MD