Learn Everything About Bechamel Sauce
Updated : July 09, 2021 13:07 IST
A white sauce is obtained from a mixture of whole milk and roux which is known as Bechamel Sauce. This sauce is a pretty common ingredient in traditional French and Italian dishes.
How did Bechamel Sauce originate?
Auguste Escoffier, a French chef is often known as the one who developed five mother sauces of French cuisine in the 1900s. In the Le Guide Culinaire, published by Escoffier in 1903, he introduced the five basic sauces as we know them today and explained how to prepare and use them.
These sauces are called mother sauces because they are the main sauces that give birth or form the basis of sauces of more complex origins. They can be called daughter sauces. They tend to be influenced by cultural traditions.
The five mother sauces are velvet, tomato, hollandaise, espagnole and bechamel sauce.
Ingredients you need to make Bechamel Sauce
Note: The sauce will thicken as it cools, so don't cook for too long. If the sauce is too thick, add warm milk and stir. If it's too thin, cook for longer.