What is
Bechamel Sauce?

Bechamel sauce, also known as white sauce, is one of the five mother sauces in classical French cuisine. It is made from a roux of butter and flour, infused with milk, and seasoned with salt and nutmeg. Bechamel serves as a base for various dishes, including lasagna, macaroni and cheese, and creamy soups.

Origins & History

Bechamel sauce originated in Italy, believed to be named after Marcello di Bechamel, a French steward under king Louis XIV. It has been an essential component of French cuisine since its introduction in the 17th century and is an integral part of many traditional dishes.

Taste & Texture

Bechamel sauce has a rich and creamy texture, with a mild flavor that is slightly nutty due to the roux, complemented by the subtle warmth of nutmeg.

Ingredients

Butter

A dairy product made from churning cream, used as the fat component in the roux for Bechamel.

All-Purpose Flour

A refined flour used in the roux to thicken the sauce.

Milk

The liquid component that forms the base of the sauce, providing creaminess and essential moisture.

Salt

Enhances the flavor of the sauce.

Nutmeg

A spice added for a subtle warmth and aromatic flavor.

This item may contain the following allergens:

Gluten

Lactose