bechamel sauce was born from the imagination of François Pierre de la Varenne. Author of one of the oldest cookbooks, “the French cook” published almost 4 century ago, he knew what he was talking about since he was himself a cook for the Marquis of Uxelles. In his book, François Pierre de la Varenne describes a sauce he calls “béchamelle”, with 2 L moreover, which he dedicates to a fine gourmet the Marquis de Bechameil without L.
A recipe that can be made in the microwave
Nothing is easier to make than a béchamel, you can even make it in the microwave. In a large bowl, put 20 grams of butter that we melt (in the microwave for example), we add 2 tablespoons of flour that we stir well with the butter, we then put 25 cl of milk brought to a boil and continue mixing. We put pepperfrom salt, and put back in the microwave for a minute before whisking well before serving. Some put a little cornstarch with the flour to make it lighter. The béchamel can be modified, but in this case it changes its name.
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Change an ingredient and it changes its name
Add an egg yolk and it becomes a Mornay sauce, with a fish coulis it is a cardinal sauce, with onions it is a soubise sauce. You can put bechamel in so many dishes. In gratins, cauliflower for example or leeks. With endives with ham for example. You can put it in croques monsieurs, in filled pancakes too. It is essential in bouchées à la reine, moussaka and lasagna. Cooking is done with a few ingredients like Béchamel, but it is mostly done with the heart