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Béchamel sauce

From Simple English Wikipedia, the free encyclopedia
Béchamel sauce is a key ingredient in manylasagne recipes

Béchamel sauce (pronounced/beɪʃəˈmɛl/ in English,IPA: [beʃaˈmɛl] in French,IPA: [beʃaˈmɛlla] in Italian), also known aswhite sauce, is a basicmother sauce. It can be used to make other sauces, such asMornay sauce, which is Béchamel andcheese. This basic sauce is usually made today bywhiskingscalded milk gradually into a whiteflour-butterroux (equal part clarified butter and flour), though it can also be made by whisking akneaded flour-butterbeurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.Escoffier adds salt and anonion stuck with aclove.[1]

It is named afterLouis de Béchamel.

References

[change |change source]
  1. ↑Saulnier, Louis (1914).Le Répertoire de la Cuisine. Translated by Édouard Brunet. Leon Jaeggi & Sons.ISBN 9780812051094. Retrieved2010-11-28.


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