Monday, July 16, 2018

Béchamel sauce

béchamel sauce -

Béchamel sauce or white sauce is one of the five main sauces in French classic cuisine. Modern version of the béchamel sauce is made from milk and roux (a mixture of butter and flour) and can be added spices such as salt, pepper, and nutmeg.

Meanwhile, the classic béchamel sauce is made from veal and spices boiled in a clear broth. However, the classic version of this sauce is rarely made by modern chefs.

The first béchamel sauce was made in 1680 by Pierre de la Varenne who was then a personal cook from Louis XIV. He then wrote the recipe for this sauce in his book Le Cuisinier Francois (French Culinary). La Varenne named the sauce he created in the name of his friend Marquis Louis de Béchamel.