Béchamel sauce, also known as white sauce, is the most versatile of all sauces. Bechamel’s paternity is disputed between the French and us Italians. Actually it probably was Caterina De Medici who brought it to France with the name it had at the time: “glue sauce” and it was then named after the courtier Luis De Bechamel. Made from a white roux (butter and flour) and milk, béchamel is used to prepare Italian lasagna, cannelloni or as the base for other sauce.
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★ INGREDIENTS (for 1 l of béchamel)
Butter 100 g
Flour 100 g
Fine salt 1 pinch
Nutmeg to taste
Milk 1 l
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