Béchamel sauce also known as white sauce is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. Milk is infuse with parsley, bay leaf, peppercorns and onion pior to being added to the roux.
Known as Salasa Colla (Glue Sauce) in 14th century Tuscany, it has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). One typically finds the sauce in a lasagne, between the pasta sheets and above the upper pasta sheets (below the cheese topping).
Please read the ingredients and watch the video for procedures. It is a little bit tricky to make the sauce.
INGREDIENTS:
1 tsp peppercorns
2-3 bay leaves
half onion
500 ml milk
40 g butter
40 g flour
nutmeg, salt & pepper to taste
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Super Marie
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