Bechamel is a classic sauce used as the basis for many other sauces.
Bechamel Sauce is a variation of the white sauce of Mornay and the origins are disputed. Some say that is was invented by Philippe de Mornay, (1549-1623), Governor of Saumur while others claim that it was created by Marquis Louis de Bechamel, a 17th century financier and chief steward of King Louis XIV's household. The Italian version is believed to have been introduced by the Italian chefs of Catherine de Medici, the 16th century Italian born queen of France.
In pre-refrigeration days, keeping food fresh was a problem and, no doubt, sauces helped to mask unsatisfactory flavours when the freshness of fish or meat were - shall we say - questionable!!
Happily, nowadays this is no longer the case and our delightful bechamel sauce recipe will serve only to enhance and compliment your cuisine.
This bechamel sauce recipe is great with fish, poultry, egg and vegetable dishes. A variation on the Bechamel recipe is the mornay sauce recipe which has the additional ingredient of cheese.
- 1/2 pint milk
- 1 shallot, peeled and sliced
- 1 carrot, peeled and sliced
- 1/2 celery stick, washed and chopped
- 1 bay leaf
- 3 black perppercorns
- 25g butter
- 25g plain flour
- 2 tablespoons single cream (optional)
- sea salt and freshly ground black pepper (optional)
Prep: 10 mins.
Cooking: 35 mins.
To change the number of servings, use this drop down list