Why is called bechamel sauce?

July 10, 2020 Off By idswater

Why is called bechamel sauce?

It is so named after Louis de Béchamel, chief steward to King Louis XIV in France. While often featured in Italian cookbooks of the renaissance period (as the glue sauce – salsa colla), it was renamed in 1651 when published in the cookbook Le Cuisinier Francois, considered to be a foundation of French cuisine.

What does bechamel mean in cooking?

In its purest form, béchamel is comprised of butter and flour that have been cooked together (a mixture that’s also known as a roux) and milk, with just a bit of seasoning. The result is a silky cream sauce that can be used either on its own or as the base for countless other sauces.

What does bechamel mean in French?

white sauce
Bechamel is a rich, pale-colored sauce made with milk. Another name for bechamel — or béchamel — is “white sauce.” Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.

What are the 5 base sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

How do you make a bechamel sauce?

Directions Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan. Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute. Cool slightly. In another saucepan, scald the milk. Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.

What does bechamel sauce mean?

bechamel sauce. bé·cha·mel sauce. noun. A white sauce of butter, flour, and milk or cream. Also called cream sauce .

What can you do with bechamel sauce?

Bechamel sauce is used in many well-known recipes such as macaroni cheese , lasagne and moussaka and it is also the basis for soups, pies and croquettes. It can be served on its own, accompanying fish, cheese, egg and gratin dishes. When the sauce was first invented in France around 1650…

What are some ways to thicken bechamel sauce?

How to thicken béchamel. Cook a little more roux in a separate saucepan by cooking equal parts butter and flour over medium-high heat until straw coloured. Whisk the into the thin sauce. Bring to the boil and stir for 5 minutes until your sauce has reached the desired consistency. To make your béchamel thicker without flour, reduce the heat to low and simmer the sauce while stirring.