"White sauce" redirects here. For the sauce used on Fettuccine Alfredo, see Alfredo sauce. For the condiment associated with American halal street carts, s
Béchamel sauce
Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux
Béchamel sauce ( French: [beʃamɛl]), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century,one of the mother sauces of French cuisine.It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).
Origin
Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as “Salsa Colla or Colletta” ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by the chefs of Catherina de’ Medici in 1533. Louis de Béchamel, Marquis de Nointel, was a financier who held the honorary post of chief steward to King Louis XIV. The sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in Le Cuisinier François, published in 1651 by François Pierre La Varenne (1615–1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years.
The sauce originally was a veal velouté with a large amount of cream added.
Recipe
Prep Time 40 min
This is a quick and easy béchamel sauce.
Béchamel sauce ( French: [beʃamɛl]), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century,one of the mother sauces of French cuisine.It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).
Origin
Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as “Salsa Colla or Colletta” ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by the chefs of Catherina de’ Medici in 1533. Louis de Béchamel, Marquis de Nointel, was a financier who held the honorary post of chief steward to King Louis XIV. The sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in Le Cuisinier François, published in 1651 by François Pierre La Varenne (1615–1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years.
The sauce originally was a veal velouté with a large amount of cream added.
Recipe
Prep Time 40 min
This is a quick and easy béchamel sauce.
Ingredients
Serves: 8
5 tablespoons butter
4 tablespoons plain flour
1 litre milk
1 dessertspoon salt
1/4 teaspoon freshly grated nutmeg
Method
- Prep:5min › Cook:35min › Ready in:40min
- Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy colour, about 7 minutes.
- Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes of flour, 10 to 20 minutes, then season with salt and nutmeg.
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