The Béchamel sauce is a major basic sauces used for a lot of preparations in the italian cuisine recipes as lasagne, cannelloni and vegetables baked in the oven.
Originally béchamel sauce was obtained by slow cooking of milk, meat broth and spices, mix with the addition of cream. The current name appeared in the cookbook Le Cuisinier français (" The French Chef, "published in 1651), Francois Pierre (de) La Varenne (1615-1678) Nicolas Chalon du Blé cook, Marquis d'Uxelles, the founding text of French cooking. The name was meant to honor the courtier Louis de Bechameil, Marquis of Nointel (1603-1703), which is sometimes referred to as the inventor of the recipe.
- Milk 1 lt
- 80 g butter
- Flour 60 gr
Boil the milk with nutmeg and salt.
Meanwhile, prepare the roux, to melt the butter in a saucepan and add flour stirring with a whisk.
When the milk boils add the roux, stirring with a whisk always cook for a couple of minutes and the sauce is ready.
To have a more liquid sauce just add a little of milk.