Béchamel Sauce

• Béchamel sauce has its beginnings in Tuscany during the renaissance era.
• Bechamel Sauce was invented by Duke Philippe De Mornay (1549-1623),
Governor of Saumur, and Lord of the Plessis Marly in the 1600s.
• Bechamel may also be referred to as besciamella, besamel, or white sauce.
• Béchamel sauce is one of the five mother sauces in French cuisine and is used as
the base for other sauces.
• It was referred to as the 'glue sauce' thanks to its sticky, thick consistency.

➢ Béchamel sauce, one of the most well-known French sauces and one of the five
mother sauces, is a common ingredient in many dishes. It is so versatile that it
can be used to make soups, pasta dishes, casseroles, and even desserts.
Here are some common uses of Béchamel Sauce
• Lasagna
• Macaroni and Cheese
• Fish pie
• Shrimp scampi pasta
• Scalloped Potatoes
Béchamel Sauce Recipe
Ingredients
➢ 1/4 cup butter
➢ 1/4 cup all-purpose flour
➢ 2½ cups whole milk
➢ 1/2 teaspoon salt, or to taste
➢ 1/4 teaspoon white pepper, or to taste
➢ 1 pinch of ground nutmeg

Directions
1. Melt butter in a saucepan over low heat. Add in flour and increase heat to
medium. Whisk together and let cook for 2 minutes.
2. Slowly pour in milk, whisking to combine.
3. Bring to a simmer and whisk constantly while it heats. Just as it comes to a
simmer, it will thicken up and should be just thick enough to coat the back
of a spoon.
4. Season by stirring in nutmeg, salt, and white pepper to taste. Serve hot.

Nutrition of Béchamel Sauce

• 25 Calories
• 2g Total Fat
• 0g Protein
• 1g Total Carbohydrate
• 0g Sugars