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My Recipe Book, constantly being added to |
That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce. — Duke of Escars, 17th century My mom just called this basic white sauce. For many years, that's what I thought it was. I had no idea it was French in origin with a fancy name. To me it will always remain just white sauce. Béchemel sauce, pronounced BESH-eh-mel, is one of the mother sauces of French cuisine, made from a roux (butter and flour) and was mastered by the chief steward to King Louis XIV, first published in 1651. From this basic sauce, many other sauces can be made by adding additional ingredients: Mornay (cheese), Nantua (crayfish and cream), Mustard (mustard seed), Soubise (diced onions), Chedder cheese (cheddar cheese, dry mustard, Worcestershire sauce). The basic white sauce has lasted so long in various cuisines, not only because of its great taste, but also because it is so adaptable for other sauces. INGREDIENTS 1 cup milk 2 tbsp butter 2 tbsp flour 1/4 tsp salt 1/8 tsp pepper DIRECTIONS Melt butter over low heat. Stir in flour, salt, and pepper. Then cook over medium heat, stirring constantly, until mixture is smooth and bubbly. This is called a roux. Gradually stir in milk and heat to boiling, stirring constantly. 1 cup of milk makes a thinner sauce, back off to make it thicker. |
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