White sauce
White Sauce
White sauce, also known as Bechamel sauce (pronunciation: /bɛʃəˈmɛl/), is a sauce traditionally made from a white roux (pronunciation: /ˈruː/) and milk.
Etymology
The term "white sauce" is derived from the sauce's characteristic color. The name "Bechamel" is attributed to Louis de Béchameil, a 17th-century financier who served as the steward of King Louis XIV of France. However, the sauce has earlier roots in Italian cuisine, where it is known as balsamella.
Preparation
White sauce is made by melting butter, to which flour is added to form a roux. Milk is then gradually whisked in, and the sauce is cooked until it thickens. Seasonings such as salt, white pepper, and nutmeg may be added for flavor.
Variations
There are several variations of white sauce, including:
- Mornay sauce: A Bechamel sauce with shredded or grated cheese added.
- Soubise sauce: A Bechamel sauce with the addition of puréed onions.
- Nantua sauce: A Bechamel sauce with crayfish butter and cream.
Uses
White sauce is a versatile sauce used in many dishes in international cuisines. It serves as the base for many other sauces and is a key ingredient in dishes such as lasagna, moussaka, and macaroni and cheese.
Related Terms
- Roux: A mixture of fat (especially butter) and flour used in making sauces.
- Mother Sauce: One of the basic sauces that every cook should know, including Bechamel.
External links
- Medical encyclopedia article on White sauce
- Wikipedia's article - White sauce
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