This white béchamel sauce recipe has quite a historical background. According to Larousse Gastronomique , the sauce is named after the "marquis de Béchamel", actually Louis de Béchameil, marquis de Nointel (1630–1703). According to Larousse the sauce is an improvement upon a similar, earlier sauce. It is actually quite easy to make and can be used on a variety of dishes.

4 tablespoons unsalted butter

4 tablespoons all purpose flour

1/2 teaspoon salt

2 cups whole milk, scalded

Freshly ground white pepper to taste

4 cloves roasted garlic, mashed

1. In a medium saucepan, melt butter over low heat.

2. Remove pan from heat and whisk in flour and 1/2 tsp. salt.

3. Gradually add milk, whisking constantly until all of the milk has been added and the sauce is smooth and thickened.

4. Add salt, pepper and mashed, roasted garlic and simmer over very low heat for 5-6 minutes.

5. Remove from heat, cover and keep warm.

Makes 2 cups.

Recipe courtesy of Dae Thompson of Marietta, Georgia.

Photo courtesy of ehow.com.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form