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Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ...
A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. ...
For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ...
An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ...
balls of butter on a plate Butter is a dairy product made by churning fresh cream. ...
Roux is a mixture of wheat flour and fat. ...
When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by Louis XIV's chef Francois Pierre (de) La Varenne (1615 - 1678). The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel (1603–1703), a financeer, sometime intendant of Brittany, who is sometimes mistakenly credited with having invented it. Louis XIV (Louis-Dieudonné) (September 5, 1638 – September 1, 1715) reigned as King of France and King of Navarre from May 14, 1643 until his death. ...
The sauce called velouté, in which wine and white stock are added to a white roux, is a full hundred years older. It appears in the cookbook of Sabina Welserin in 1553.
The following recipe reflecting the original, not the modern, Béchamel, is taken from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes. This is part of a project that puts out-of-copyright texts into the public domain. This recipe reflects the cooking at the turn of the last century. Update as necessary.
Ingredients - butter,
- ham,
- veal,
- carrots,
- shallot,
- celery,
- bay leaf,
- cloves,
- thyme,
- peppercorns,
- potato flour,
- cream,
- fowl stock.
- "Prepare a mirepoix by mixing two ounces of butter, trimmings of lean veal and ham, a carrot, a shallot, a little celery, all cut into dice, a bay leaf, two cloves, four peppercorns, and a little thyme. Put this on a moderate fire so as not to let it colour, and when all the moisture is absorbed add a tablespoonful of potato flour. Mix well, and gradually add equal quantities of cream and fowl stock, and stir till it boils. Then let it simmer gently. Stir occasionally, and if it gets too thick, add more cream and white stock. After two hours pass it twice slowly through a tamis so as to get the sauce very smooth."
balls of butter on a plate Butter is a dairy product made by churning fresh cream. ...
For other meanings of ham or Ham, see Ham (disambiguation). ...
Veal is a meat product made from young calves, appreciated for its delicate taste and tender texture. ...
Binomial name Daucus carota The carrot is a root vegetable, typically orange or white in color with a woody texture. ...
Binomial name Allium oschaninii O. Fedtsch Flowering shallots Shallot as the word is commonly used, refers to two different Allium species. ...
Binomial name Apium graveolens Linnaeus Celery (Apium graveolens L.) is a biennial plant belonging to the order Umbelliferae (Apiales) In its native condition, is known in England as smallage. ...
bay leaves The designation bay leaf (plural bay leaves) is shared by: Mediterranean bay leaf The leaf of the bay laurel or true laurel, Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. ...
This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ...
Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus...
Compact orange pepper plants in the genus Capsicum. ...
This article is about cream, the food item. ...
Mirepoix is the French name (from the town) for a combination of onions, carrots and celery commonly used to flavor soups , stews and sauces, but it is not the only such combination, even in the French culinary repertoire. ...
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