Bechamel sauce

Bechamel Sauce is a white sauce that originates from French cuisine. It is one of the four mother sauces of French cuisine, as defined by Auguste Escoffier in the early 20th century. The sauce is named after its inventor, Louis de Bechamel, a steward to Louis XIV.

History

The Bechamel Sauce was first mentioned in the 17th century. It was named after Louis de Bechamel, who was a financier and steward to Louis XIV. The sauce was originally used as a base for many other sauces in French cuisine.

Preparation

The Bechamel Sauce is made by melting butter and adding equal parts of flour to create a roux. Then, milk is gradually added while continuously stirring to prevent any lumps. The sauce is cooked until it thickens. Seasonings such as salt, pepper, and nutmeg are often added for flavor.

Uses

Bechamel Sauce is a versatile sauce and is used in many dishes in French and Italian cuisines. It is a key ingredient in lasagna, moussaka, and macaroni and cheese. It can also be used as a base for other sauces such as Mornay sauce, which is a Bechamel Sauce with cheese.

Variations

There are several variations of Bechamel Sauce. For example, Mornay sauce is a variation of Bechamel Sauce with cheese added. Soubise sauce is another variation where onions are added to the Bechamel Sauce.

See also

• Mother sauces
• French cuisine
• Auguste Escoffier
• Louis de Bechamel

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