Dish · french
Bechamel Sauce
A white sauce of butter, flour, and milk cooked together until it thickens, seasoned simply with nutmeg. It has a smooth, pourable texture used as a base for other dishes rather than eaten alone.
Where it comes from
The sauce is named for Louis de Bechameil, a 17th-century French court figure, though whether he actually created it or just gave it his name is unconfirmed and disputed by food historians. It became one of French cooking's foundational sauces regardless.
What cooks argue about
The roux-to-milk ratio decides thickness, and cooks argue over cooking the roux longer for a nuttier flavor against keeping it pale so the sauce stays white.
Nobody has published a bechamel sauce recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.