Bechamel sauce ( ) is a
sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
traditionally made from a white
roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.).
French, Italian and Greek bechamel sauce recipes include salt and
nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
as a seasoning base.
Bechamel sauce is one of the
"mother sauces" of
French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
.
Origin
The first recipe of a sauce similar to bechamel is in the book by
François Pierre de La Varenne in 1651, made with a
roux, as in modern recipes. 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, in which the following recipe for "Turbots (a la Bechameille)" appears:
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
Catherine de' Medici ( it, Caterina de' Medici, ; french: Catherine de Médicis, ; 13 April 1519 – 5 January 1589) was an Florentine noblewoman born into the Medici family. She was Queen of France from 1547 to 1559 by marriage to King H ...
but this sauce was totally different from modern bechamel sauce.
Uses
Béchamel can be used as is in dishes such as
lasagne al forno (Italian) or
moussaka
Moussaka (, , ) is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
The best-known version in Europe and the Americas is the Greek vari ...
(Greek), or as the base for other sauces such as
Mornay, which is béchamel with
cheese. Béchamel is also used in the
Greek dish pastitsio
Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.
Name and origin
Pastitsio takes its name from t ...
.
See also
*
List of sauces
References
External links
History and legends of Béchamel sauceFree 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.
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{{DEFAULTSORT:Bechamel Sauce
French sauces
Italian sauces
Mother sauces
White sauces