The invention of the famous Béchamel sauce dates back to the 17th century. The cook and steward of the Sun King Louis XIV, Marquis Louis de Béchamel, has been looking for a new way of preparing stockfish. He has invented one of the four main sauces of French haute cuisine, which are also referred to as "mother sauces".
To prepare a typical béchamel sauce you need butter, flour, milk, salt, pepper and grated nutmeg, which gives the sauce a special flavor. If butter is heated with flour, a light roux is produced. After milk is added, the mixture is heated slowly. Salt, pepper and nutmeg complete the taste.
Béchamel sauce is the basis for many other sauce variations. Many different flavors are covered by adding more ingredients. Well-known derivatives include the fish-flavored cardinal sauce and corn sauce, which is refined with cheese. These also include the Walewska sauce, supplemented with cheese and fish flavor, and the soy sauce with onions.
In dishes such as lasagna, the béchamel sauce must not be missing, but it also goes well with pasta dishes. For fish and light meat dishes such as chicken or turkey, the creamy sauce is also suitable.
Now it's your turn! With a variety of ingredients, such as bacon and herbs, you can refine the béchamel sauce (recipe) to your taste.