Sauce bechamel sauce
The sauce bechamel sauce is a White sauce prepared with cream or milk in the place of water, used as bases in kitchen.
Its name comes from that of Louis Béchameil de Nointel, marquis de Nointel, Master of hotel of the king Louis XIV, but actually, it much more probably results from the improvement by François Pierre of the Game preserve of an older sauce containing cream. Initially copied on the name Béchameil , the term is transformed into Béchamelle before losing its capital letter at the end of the 18th century and being written indifferently béchamelle bechamel sauce or (rare).
Various sauces containing sauce bechamel sauce
- Caper sauce
- Sauce Cardinal
- Sauce Mornay
- Sauce with the horseradish
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