Ricette di cucina - Le Ricette di (in Italian). 'How To Make a Béchamel Sauce (White Sauce)'. 'Besciamella (Italian-Style Béchamel Sauce)'. Béchamel is also used in the Greek dish pastitsio. For example, it is said that it was created in Tuscany under the name 'Salsa Colla' and brought to France with Catherine de Medici but this sauce was totally different from modern bechamel sauce.īéchamel can be used as is in dishes such as lasagne al forno (Italian), moussaka (Greek), canelones (Catalan) or as the base for other sauces such as Mornay, which is béchamel with cheese. There are many legends regarding the origin of bechamel sauce. Take some Parsley and Chibbol, and mince them very small, put in a Saucepan a good lump of Butter, with your Parsley and Chibbol, and some minced Shallots, season'd with Salt and Pepper, some Nutmeg, and a dust of Flour: Take a Turbot boil'd in Court Bouillon, take it off by pieces and put it into your Stew-pan: put in a little Cream, Milk, or a little Water, put it over the Fire, and stir it now and then, that your Sauce may thicken then let it be of a good Taste, dish it up, and serve it up hot for a first Course. The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733, in which the following recipe for 'Turbots (a la Bechameille)' appears: The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first recipe of a sauce similar to bechamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux

Cheese roux substitute