Now I would like to introduce you to my Béchamel Sauce recipe. This sauce is the basic sauce and all-purpose weapon in the kitchen and belongs with its innumerable variation possibilities to the basics of the art of cooking.
ATTENTION Show-off knowledge:
Louis de Béchamel (1630-1703) is the eponym of the legendary sauce and was the Lord Chamberlain of Louis XIV. However, the history of the basic recipe is not clearly historically documented. The origin can also be derived from the sauce Mornay – developed in the kitchen of Count Philippe de Mornay. The Mornay sauce contains cheese as well as flour and butter.
Both of us don’t care, because whether à la Béchamel or à la Mornay both sauces taste tasty and that’s what matters
I would like to show you step by step how to prepare the classic. The sauce is a great addition to casseroles, soufflés or fillings. The most prominent example is the beloved lasagne.