Béchamel Sauce (White Sauce) is among the most beloved ingredients in French and Italian cuisine.
It is made from a roux (butter and flour), together with milk, salt and nutmeg, and the sauce is cooked until smooth and quite thickened.
Originally, Béchamel Sauce was a sort of spiced meat velouté, with a large amount of cream added. It is thought to be born in Tuscany and Emilia, and then imported in France by the cuisiners of Catherine (or maybe Marie) de’ Medici.
In cooking, here in Italy Béchamel Sauce is best-known for Emilian traditional dishes. A perfect example? Lasagne emiliane. But, also, cannelloni alla besciamella, pasta ai 4 formaggi, or timballo. Usually we season pasta with Béchamel Sauce and more ingredients, ad we bake it. Of course, you can also buy packed Béchamel Sauce, ideal when you’re in a hurry. For example, you can make pasta with tuna and Béchamel Sauce in no time.
Béchamel Sauce is the base for a number of other classic sauces with additional ingredients added, for example Mornay sauce, used to accompany fish, vegetables and other dishes.
And here you have some recipes with Béchamel Sauce: