Bechamel Sauce is a basic French white sauce which is made of butter and flour that have been cooked together (this mixture is known as a roux) and milk, with some seasoning like salt, pepper, paprika, and nutmeg added. It is a silky cream sauce that can be used either on its own or as the base for countless other sauces like cream sauce, cheesy sauce, mustard sauce, mornay sauce, soubise sauce, and Nantua sauce. Bechamel sauce is one of the mother sauces of classic French cooking. Bechamel sauce is considered as an “ingredient” sauce – for dishes like casseroles, soufflés, mac and cheese, lasagna, gratins, scalloped potatoes, moussaka, soups, and savory pie fillings. As for the origin of this sauce, it is most likely believed that Chef Francois Pierre de la Varenne (1615-1678) invented the Bechamel Sauce. He was a court chef during the reign of King Louis XIV’s (1643-1715) and during that time Bechamel was there. He is the founder of classic French cooking. La Varenne who wrote Le Cuisinier Francois (The True French Cook), included Bechamel Sauce, it is believed that he dedicated it to Bechamel as a compliment. However, one thing is sure that the name 'Bechamel' is french and the sauce is an authentic french dish and is considered a classic recipe for sauce in french cuisine and in other cuisines now as well.
Bechamel sauce is high in cholesterol and saturated fat.(1)
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