Lasagna and Cannelloni would not exist without B esciamella and some pasta recipes or vegetables au gratin require this precious Italian white sauce. Add a pinch of salt and a pinch of nutmeg then cook for about 15 minutes so that the sauce thickens. The preparation of Bechamel Sauce consists in adding milk to a white roux, a cooked mixture made with equal quantities of butter and flour. It was exported to France by Caterina de’ Medici (see paragraph “Origins of Béchamel Sauce”). It was initially called “Salsa Colla” (“glue sauce”) because its main purpose was as a binding element in many pasta and vegetable dishes. Someone thinks that Béchamel recipe was born in France. ![]() It’s also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is a somewhat richer version. Béchamel sauce (B esciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |