The word sauce is a French word. The meaning of the word is to deliver the food extra flavorful. The sauce is also used to save the food from rusting in old times. They are prepared liquid and semi-liquid. In 1651, the sauce was not so famous but in the early 19th century, it went viral all over the world. the roman used the sauce to increase the taste of food, the smell of food and the texture of the food. A sauce is a mixture of two or more than two ingredients. In the 17th century, only Romans were allowed to use milk in their sauces.
The white sauce is also known as white sauce and besciamella sauce. Bechamel recipe is named on aristocrat Louis de Bechameil. It was first introduced by chef Francois Pierre La Varenne. Bechamel is an element inside the sauce. Bechamel sauce is the mother of all sauces.
The recipe starts with cooking the milk on a very medium. The cold milk will not form the sauce. To form a creamy sauce we need warm milk. Then gently add the perfect ingredients into the sauce. Such as butter and flour, Bechamel is a very traditional ingredient which in added in the recipe.
How to make Bechamel Sauce
However, when properly prepared, it has a place in hearty, creamy recipes, often extending leftovers or giving cooked foods new life. It's also useful as a base for soufflés. Béchamel is the French word for this medium-thick white sauce.
This was one among the first lessons in home economics school; it was always white and pasty, and it covered many a boring meal. When done well, it has a place in homely, creamy meals, frequently stretching leftovers or giving prepared items new life. It's also useful as a basis for soufflés. Béchamel is the French word for this medium-thick white sauce. To get a flawlessly smooth sauce, add the milk to the butter and flour while it is still hot. It requires an additional pot, but as you gain experience, this precautionary measure may no longer be essential.
- In a heavy-bottomed pot, melt the butter. Stir in the flour and continue to heat, stirring frequently, until the paste thickens and bubbles slightly, but does not brown about 2 minute
- As the sauce thickens, add the boiling milk and whisk constantly. Bring the water to a boil.
- Season with salt and pepper to taste, reduce the heat to low, and simmer for another 2 to 3 minutes, stirring occasionally. Turn off the heat.
- To prevent a skin from forming on this sauce before using it, wrap it with wax paper or pour a film of milk over it.
Serving Size 1
- Amount Per Serving
- Calories 80
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 280mg12%
- Potassium 2mg1%
- Total Carbohydrate 5g2%
- Sugars 2g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.