Bechamel sauce (/ˌbeɪʃəˈmɛl/ French:[beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by volume) and milk.[1] Bechamel may also be referred to as besciamella (Italy),[2] besamel (Greece),[3] or white sauce (U.S.).[4] French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base.[5][6][7]
"White sauce" redirects here. For the sauce used on fettuccine Alfredo, see Alfredo sauce. For the condiment associated with American halal street carts, see halal cart.
Bechamel sauce is one of the "mother sauces" of French cuisine.
Origin
Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux
There are many legends regarding the origin of bechamel sauce. For example, it is said that it was created in Tuscany under the name "Salsa Colla" and brought to France with Catherine de Medici but this sauce was totally different from modern bechamel sauce. The first recipe of a sauce similar to bechamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes.[8] The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.
The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733,[9] in which the following recipe for "Turbots (a la Bechameille)" appears:
"Take some Parsley and Chibbol,[10] and mince them very small, put in a Saucepan a good lump of Butter, with your Parsley and Chibbol, and some minced Shallots, season'd with Salt and Pepper, some Nutmeg, and a dust of Flour: Take a Turbot boil'd in Court Bouillon, take it off by pieces and put it into your Stew-pan: put in a little Cream, Milk, or a little Water, put it over the Fire, and stir it now and then, that your Sauce may thicken; then let it be of a good Taste, dish it up, and serve it up hot for a first Course."[11]
Uses
Béchamel can be used as is in dishes such as lasagne al forno (Italian)[12] or moussaka (Greek),[13] or as the base for other sauces such as Mornay, which is béchamel with cheese.[14] Béchamel is also used in the Greek dish pastitsio.[15]
Delmy Dauenhauer, 10 Ways to Use Béchamel Sauce, London: SamEnrico, 2015, ISBN9781505738384.
Mannering, Sam (21 August 2022). "You should make pastitsio - a kind of Greek lasagne - tonight". Stuff. Retrieved 14 September 2022. Pour the bechamel sauce over the top of the beef, followed by the rest of the pasta, pressing it slightly into the bechamel.
Free Culinary School Video Episode 11—An educational podcast episode that talks about the classical French technique used for making Sauce Béchamel and a few secondary sauces including Mornay, Basic Cream, Cheddar Cheese and Mustard Sauce.
Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
2019-2025 WikiSort.org - проект по пересортировке и дополнению контента Википедии