Bechamel sauce
Bechamel Sauce
Bechamel Sauce (pronunciation: /bɛʃəˈmɛl/), also known as white sauce, is one of the mother sauces of French cuisine. It is made from a white roux (butter and flour) and milk.
Etymology
The name is believed to be derived from Louis de Béchameil, a 17th-century financier who served as the chief steward of King Louis XIV's household. However, the sauce was likely developed earlier and simply named after Béchameil as he was a prominent figure of the time.
Ingredients
The primary ingredients of Bechamel Sauce are:
Preparation
The sauce is made by melting butter and adding an equal amount of flour to make a roux. Milk is then added, and the sauce is stirred until it thickens.
Uses
Bechamel Sauce is a versatile sauce and is used in many dishes such as Lasagna, Moussaka, and Croque-monsieur. It can also be used as a base for other sauces such as Mornay Sauce.
Related Terms
This WikiMD.org article is a stub. You can help make it a full article.