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Béchamel

Béchamel sauce is a famous French white sauce whose invention is attributed to Louis XIV's gofmeister Louis de Béchamel. Beschamel sauce, whose recipe has changed markedly over the centuries, remains one of the most popular sauces. Previously, béchamel sauce was a broth boiled with cream, the modern composition of béchamel sauce is an oil-flour mixture, with milk or cream. More details about béchamel sauce...All dishes with beschamel sauce take on an exquisite taste. Under the sauce, béchamel chicken, pork or fish become a delicacy. Recipes for pasta with beschamel sauce are in demand no less than recipes with tomato sauces. Beschamel sauce is indispensable for lasagna, the sheets of which are necessarily covered with this sauce. Béchamel sauce with mushrooms is used to make the most delicious meat lasagna, the recipe of which you will find on our website.

White beschamel sauce is used both in its pure form and as the basis for other sauces. How to make bechamel depends on the sauce to which dish it is served. The flavour, aroma and delicate white color of béchamel enrich greens, spices, onions, garlic, wine and cheeses, producing delicious new combinations. The preparation of beschamel sauce with various additives led to the creation of the famous morne, subiz and aurora sauces.