Béchamel sauce
Béchamel Sauce
Béchamel sauce (/bɛʃəˈmɛl/; French: [beʃamɛl]), also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, particularly lasagne.
Etymology
The sauce is named after its inventor, Louis de Béchamel, a steward to Louis XIV of France. The term "Béchamel" is of French origin.
Description
Béchamel sauce is made from a white roux (butter and flour) and milk. It is a smooth, creamy sauce that is often used as a base for other sauces, such as Mornay sauce, which is Béchamel with cheese.
Preparation
To prepare Béchamel sauce, melt butter in a saucepan, stir in an equal amount of flour, and cook the mixture until it takes on a golden-brown color. Then add milk to the mixture slowly, while whisking, until the sauce comes to a boil and thickens. Season with salt, white pepper, and nutmeg.
Uses
Béchamel sauce is used in a variety of dishes, including pasta, vegetable gratins, and as a base for other sauces. It is a key ingredient in traditional lasagne, moussaka, and is often used in baked macaroni and cheese.
Related Terms
- Roux: A mixture of fat (especially butter) and flour used in making sauces.
- Mornay Sauce: A Béchamel sauce with shredded or grated cheese added.
- Mother Sauce: A basic sauce that serves as a base sauce to make other variations of the original sauce.
- Lasagne: A type of wide, flat pasta, possibly one of the oldest types of pasta.
- Moussaka: An eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans.
External links
- Medical encyclopedia article on Béchamel sauce
- Wikipedia's article - Béchamel sauce
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