Béchamel sauce (pronounced
/be???'m?l/ in English,
IPA [be?a'm?l] in French), also known as
white sauce, is a basic
sauce that is used as the base for other sauces, such as
Mornay sauce, which is Béchamel and
cheese. This basic sauce, one of the
mother sauces of
French cuisine, is usually made today by
whisking scalded milk gradually into a white
flour-
butter roux (equal part butter and flour), though it can also be made by whisking a
kneaded flour-butter
beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.
When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by François Pierre La Varenne (1615 – 1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel (1630 – 1703), a financier, sometime intendant of Brittany, who is sometimes mistakenly credited with having invented it. Many chefs would now regard as authoritative the recipe of Auguste Escoffier presented in Saulnier's Répertoire "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes".
The sauce called velouté, in which a blond roux is whisked into a white stock, is a full hundred years older, having appeared in the cookbook of Sabina Welserin in 1553.
Béchamel sauce is the base for a number of other classic sauces including
