Béchamel sauce

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Béchamel sauce
Béchamel sauce.jpg
Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux
Alternative names White sauce
Type butter
Place of origin France
Main ingredients butter, flour, milk
Variations Mornay sauce
Cookbook: Béchamel sauce  Media: Béchamel sauce

Béchamel sauce (/bɛʃəˈmɛl/ or /bʃəˈmɛl/;[1] French: Béchamel [beʃaˈmɛl]), also known as white sauce, is made from a white roux (butter and flour) and milk. It is, since the seventeenth century and on,[2][3] one of the mother sauces of French cuisine.[4] It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).[5]

Origin[edit]

THE ORIGINS OF WHITE SAUCE - SALSA COLLA ou COLLETTA – BESCIAMELLA – BECHAMEL Balsamella 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 renaissnace Tuscany and was known as “Salsa Colla or Colletta” (glue) 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, [6] 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.[7]

See also[edit]

References[edit]

  1. ^ "Béchamel definition". Merriam-Webster. 
  2. ^ François Marin, Les Dons de Comus, ou les Délices de la table, préface par les PP. Pierre Brumoy et G. H. Bougeant, Paris : Prault Fils, 1739, pp. 103 et seq.
  3. ^ M.C.D. Chef de Cuisine de M. le Prince de *** [i.e. Briand], Dictionnaire des alimens, vins et liqueurs, leurs qualités, leurs effets... avec la manière de les apprêter ancienne et moderne..., Paris : Gissey, 1750, 576 p., p. 34 et seq.
  4. ^ Michael Ruhlman, The Elements of Cooking: Translating the Chef's Translating the Chef's Craft for Every Kitchen, New York : Scribner, 2007, p. 171.
  5. ^ Delmy Dauenhauer, 10 Ways to Use Béchamel Sauce, London : SamEnrico, 2015, ISBN 9781505738384.
  6. ^ G. Dryansky, J. Dryansky - Coquilles, Calva, and Crème: Exploring France's Culinary Heritage: A Love Affair with French Food (search page) Open Road Media, 5 June 2012 Accessed November 21st. 2017
  7. ^ Larousse Gastronomique.

External links[edit]