béchamel

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Béchamel sauce is used in the preparation of many lasagne dishes

Béchamel sauce [ beʃaˈmɛl ] (also Béchamel sauce or milk sauce ) is one of the five basic sauces or one of the four warm basic sauces. It is made from milk , butter and flour ; from it various derivations are made. It is also used to bind and gratinate vegetables, mushrooms, pasta, potatoes, etc. - therefore it should be more opaque than the basic white sauce .

A light roux serves as the basis : For preparation, butter is melted and the flour is sweated in it without browning. Milk is added, stirring constantly, and the sauce is cooked through longer, thus avoiding a raw flour taste. It is seasoned with salt , nutmeg and white pepper , then the sauce is passed through.

history

There are at least four hypotheses about the origin of the sauce recipe: One version assumes that it is of Italian origin and that it was brought to the French royal court in the 16th century by cooks traveling with the Italian-born Catherine de Medici . Another theory says that it goes back to employees of Count Philippe de Mornay and is a variant of the light sauce Mornay named after him . Another version attributes the sauce to a preference of Louis de Béchamel, a wealthy banker who bought the title of court master at the court of Louis XIV . There are no sources for this either. The invention of the sauce is also attributed to François-Pierre de La Varenne , the famous chef at the court of Louis XIV; In any case, this sauce was known in its day. Béchamel was named after, but not the inventor. The most likely theory is that this sauce was developed by varying much older previous recipes and came into vogue in its current form in the manner described.

Derivatives from bechamel sauce

Web links

Wiktionary: Béchamel sauce  - explanations of meanings, word origins, synonyms, translations
Commons : Béchamel  - collection of images, videos and audio files
Wikibooks: Cookbook / Béchamel sauce  - learning and teaching materials

swell

  1. ↑ a b c Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 111, 115 .
  2. ^ History of Sauces. In: What's Cooking America. Retrieved February 21, 2018 .