Béchamel sauce: Difference between revisions

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
← Previous edit
VisualWikitext
imported>FRibeiro66
No edit summary
imported>Esrever
m Fixed grammar
 
Line 17: Line 17:
}}
}}


'''Béchamel sauce''' or '''Biratta cream''' ({{IPAc-en|ˌ|b|eɪ|ʃ|ə|ˈ|m|ɛ|l}}, {{IPA|fr|beʃamɛl|lang|LL-Q150 (fra)-LoquaxFR-béchamel.wav}}) is one of the [[French Mother Sauces|mother sauces]] of [[French cuisine]], made from a white [[roux]] (butter and flour) and milk,<ref>{{cite web|url=https://www.escoffieronline.com/how-to-make-bechamel-sauce/|title=How to Make Bechamel Sauce|date=10 December 2014|website=escoffieronline.com |access-date=8 October 2020}}</ref> seasoned with ground [[nutmeg]].<ref>{{Cite web|title=Sauce béchamel par Alain Ducasse|url=https://www.academiedugout.fr/recettes/sauce-bechamel_7639_2|access-date=2020-10-16|website=L'Académie du Goût|language=fr}}</ref>
'''Béchamel sauce''' ({{IPAc-en|ˌ|b|eɪ|ʃ|ə|ˈ|m|ɛ|l}}; {{IPA|fr|beʃamɛl|lang|LL-Q150 (fra)-LoquaxFR-béchamel.wav}}), is one of the [[French mother sauces|mother sauces]] of [[French cuisine]], made from a white [[roux]] ([[butter]] and [[flour]]) and cream or [[milk]],<ref>{{Cite book|title=Oxford English dictionary|isbn=978-0-19-920687-2|edition=Sixth|publication-date=2007}}</ref><ref>{{cite web|url=https://www.escoffieronline.com/how-to-make-bechamel-sauce/|title=How to Make Bechamel Sauce|date=10 December 2014|website=escoffieronline.com |access-date=8 October 2020}}</ref> [[seasoning|seasoned]] with ground [[nutmeg]].<ref>{{Cite web|title=Sauce béchamel par Alain Ducasse|url=https://www.academiedugout.fr/recettes/sauce-bechamel_7639_2|access-date=2020-10-16|website=L'Académie du Goût|language=fr}}</ref>


==Origin==
==Origin==
[[File:B%C3%A9chamel_sauce.jpg|thumb|Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux]]
[[File:B%C3%A9chamel_sauce.jpg|thumb|Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux]]
The first recipe of a sauce similar to béchamel is in the book {{lang|fr|Le cuisinier françois}} by [[François Pierre La Varenne|François Pierre de La Varenne]] in 1651, made with a [[roux]], as in modern recipes.<ref>{{Cite book |last=La Varenne|first=François Pierre|url=https://gallica.bnf.fr/ark:/12148/bpt6k114423k |title=Le cuisinier françois , enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La Varenne,... |date=1651 |language=FR}}</ref> The name of the sauce was given in honour of [[Louis de Béchameil]], a financier who held the honorary post of [[Steward (office)|chief steward]] to [[King Louis XIV of France]] in the 17th century.
The first recipe of a sauce similar to béchamel is in the book {{lang|fr|Le cuisinier françois}} by [[François Pierre La Varenne|François Pierre de La Varenne]] in 1651, made with a [[roux]] (also known as Willagrease paste), as in modern recipes.<ref>{{Cite book |last=La Varenne|first=François Pierre|url=https://gallica.bnf.fr/ark:/12148/bpt6k114423k |title=Le cuisinier françois, enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La Varenne,... |date=1651 |language=FR}}</ref>


The first named béchamel sauce appears in ''The Modern Cook,'' written by [[Vincent La Chapelle]] and published in 1733,<ref>{{cite book |last=Kurlansky |first=Mark |date=8 May 2018 |title=Milk!: A 10,000-Year Food Fracas |url=https://books.google.com/books?id=6htCDwAAQBAJ |publisher=Bloomsbury Publishing USA |isbn=9781632863843 }}</ref> in which the following recipe for "Turbots (a la Bechameille)" appears:
The first named béchamel sauce appears in ''The Modern Cook,'' written by [[Vincent La Chapelle]] and published in 1733,<ref name="kurlansky">{{cite book |last=Kurlansky |first=Mark |date=8 May 2018 |title=Milk!: A 10,000-Year Food Fracas |url=https://books.google.com/books?id=6htCDwAAQBAJ |publisher=Bloomsbury Publishing USA |isbn=9781632863843 }}</ref> in which the following recipe for "Turbots (a la Bechameille)" appears:


{{blockquote|Take some [[Parsley]] and [[Allium fistulosum|Chibbol]],<ref>{{Cite web|title=Oxford English Dictionary: chibol, n.|url=https://www.oed.com/view/Entry/31513}}</ref> 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|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.<ref>{{cite book |last=La Chappelle |first=Vincent |date=1733 |title=The modern cook: containing instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magistrates. As also the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, fowl, and fish; and making ragoûts fricassées, and pastry of all sorts, in a method, never before publish'd. Adorn'd with copperplates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way|url=https://archive.org/details/b30526693_0003/page/138/mode/2up?q=turbot |location=London |publisher=T. Osborne |page=138}}</ref>}}
{{blockquote|Take some [[Parsley]] and [[Allium fistulosum|Chibbol]],<ref>{{Cite web|title=Oxford English Dictionary: chibol, n.|url=https://www.oed.com/view/Entry/31513}}</ref> 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|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.<ref>{{cite book |last=La Chappelle |first=Vincent |date=1733 |title=The modern cook: containing instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magistrates. As also the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, fowl, and fish; and making ragoûts fricassées, and pastry of all sorts, in a method, never before publish'd. Adorn'd with copperplates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way|url=https://archive.org/details/b30526693_0003/page/138/mode/2up?q=turbot |location=London |publisher=T. Osborne |page=138}}</ref>}}
The sauce is thought to be named after [[Louis de Béchameil]], a financier who held the honorary post of [[Steward (office)|chief steward]] to [[King Louis XIV of France]] in the 17th century.<ref name="kurlansky"/>


==Adaptations==
==Adaptations==
Line 31: Line 33:


Béchamel is referred to as:
Béchamel is referred to as:
* ''white sauce'' in the U.S.,<ref name="Durand">{{cite web |url=https://www.thekitchn.com/how-to-make-a-bchamel-sauce-wh-132035 |title=How To Make a Béchamel Sauce (White Sauce) |last=Durand |first=Faith |date=2010-11-10 |website=Kitchn |publisher=AT Media |access-date=2020-09-10}}</ref>
* ''besciamella'' or ''balsamella'' in Italy,<ref>{{cite web|url=https://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce/ |title=Besciamella (Italian-Style Béchamel Sauce)|author=Farideh Sadeghin |date=7 January 2008|website=saveur.com |access-date=8 October 2020}}</ref>  
* ''besciamella'' or ''balsamella'' in Italy,<ref>{{cite web|url=https://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce/ |title=Besciamella (Italian-Style Béchamel Sauce)|author=Farideh Sadeghin |date=7 January 2008|website=saveur.com |access-date=8 October 2020}}</ref>  
*''μπεσαμέλ'' (spelled ''mpesamél'', pronounced ''besamél'') in Greece,<ref>{{cite web|url=https://www.thespruceeats.com/bechamel-sauce-recipe-p2-1706172 |title=A Basic Greek Besamel (Bechamel)|author=Nancy Gaifyllia |date=27 March 2020|website=thespruceeats.com |access-date=8 October 2020}}</ref>  
*''μπεσαμέλ'' (spelled ''mpesamél'', pronounced ''besamél'') in Greece,<ref>{{cite web|url=https://www.thespruceeats.com/bechamel-sauce-recipe-p2-1706172 |title=A Basic Greek Besamel (Bechamel)|author=Nancy Gaifyllia |date=27 March 2020|website=thespruceeats.com |access-date=8 October 2020}}</ref>  
*''بشمل ''(''bashamel'') in Egypt,<ref>{{cite book|last=McWilliams|first=Mark|date=2016|title=Food and Communication: Proceedings of the Oxford Symposium on Food and Cookery 2015|url=https://books.google.com/books?id=yjZlDwAAQBAJ&pg=PT14|publisher=Oxford Symposium|page=15|isbn=9781909248496}}</ref>  
*''بشمل ''(''bashamel'') in Egypt,<ref>{{cite book|last=McWilliams|first=Mark|date=2016|title=Food and Communication: Proceedings of the Oxford Symposium on Food and Cookery 2015|url=https://books.google.com/books?id=yjZlDwAAQBAJ&pg=PT14|publisher=Oxford Symposium|page=15|isbn=9781909248496}}</ref>  
*''[[:he:רוטב בשאמל]]'' in Israel,
*''[[:he:רוטב בשאמל]]'' in Israel,
*''бешамель'' (''biešamieĺ'') in Russia,<ref>{{cite book|last=Molokhovets|first=Elena|date=1998|title=Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives|url=https://books.google.com/books?id=ttlCGJxfLRUC&pg=PA265|publisher=Indiana University Press|page=265|isbn=9780253212108}}</ref>
*بشامل (beshāmel) in Persia,<ref name=":0" />
*''beszamel'' in Poland,<ref>{{cite book|last=Strybel|first=Robert and Maria|date=2005|title=Polish Heritage Cookery|url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA519|publisher=Hippocrene Books|page=519|isbn=9780781811248}}</ref> and
*''бешамель'' (''biešamieĺ'') in Russia,<ref>{{cite book|last=Molokhovets|first=Elena|date=1998|title=Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives|url=https://books.google.com/books?id=ttlCGJxfLRUC&pg=PA265|publisher=Indiana University Press|page=265|isbn=9780253212108}}</ref> and
* ''white sauce'' in the U.S.<ref name="Durand">{{cite web |url=https://www.thekitchn.com/how-to-make-a-bchamel-sauce-wh-132035 |title=How To Make a Béchamel Sauce (White Sauce) |last=Durand |first=Faith |date=2010-11-10 |website=Kitchn |publisher=AT Media |access-date=2020-09-10}}</ref>
*''beszamel'' in Poland<ref name=":0">{{cite book|last=Strybel|first=Robert and Maria|date=2005|title=Polish Heritage Cookery|url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA519|publisher=Hippocrene Books|page=519|isbn=9780781811248}}</ref>


These adaptations have also caused various erroneous claims for the recipe's origin.<ref>{{cite book|last=Tselementes|first=Nicholas|author-link= |date=1972|title=Greek Cookery|url=http://www.godecookery.com/byznrec/byznrec.htm|location=D.C.|publisher=Divry|page=|isbn=9780900834745}}</ref><ref>{{cite web|url=http://whatscookingamerica.net/History/SauceHistory.htm|title=History and legends of Béchamel sauce|date=16 September 2015|website=What's cooking America|access-date=3 April 2023}}</ref>
These adaptations have also caused various erroneous claims for the recipe's origin.<ref>{{cite book|last=Tselementes|first=Nicholas|author-link= |date=1972|title=Greek Cookery|url=http://www.godecookery.com/byznrec/byznrec.htm|location=D.C.|publisher=Divry|page=|isbn=9780900834745}}</ref><ref>{{cite web|url=http://whatscookingamerica.net/History/SauceHistory.htm|title=History and legends of Béchamel sauce|date=16 September 2015|website=What's cooking America|access-date=3 April 2023}}</ref>
Line 48: Line 51:
notably in [[moussaka]]<ref>{{cite web |author=Eli K. Giannopoulos |date=14 May 2013 |title=Traditional Greek Moussaka recipe (Moussaka with Béchamel) |url=https://www.mygreekdish.com/recipe/mousakas/ |access-date=8 October 2020 |website=mygreekdish.com}}</ref> and [[pastitsio]].<ref>{{cite web |last1=Mannering |first1=Sam |date=21 August 2022 |title=You should make pastitsio - a kind of Greek lasagne - tonight |url=https://www.stuff.co.nz/life-style/food-drink/129601691/you-should-make-pastitsio--a-kind-of-greek-lasagne--tonight |access-date=14 September 2022 |publisher=[[Stuff (website)|Stuff]] |quote=Pour the bechamel sauce over the top of the beef, followed by the rest of the pasta, pressing it slightly into the bechamel}}</ref> The Karelian-Finnish ''sipatti'' is smoked, cubed and sauteed pork belly in white sauce base,<ref>{{cite web | url=https://www.soosinystavat.fi/ruokaperinnetta | title=Ruokaperinne }}</ref> and ''kananmunakastike'' is boiled and sliced eggs in a white sauce base.<ref>Kotiliesi magazine, Otava Media 2024. https://kotiliesi.fi/resepti/isoaidin-kananmunakastike/</ref> These are typically eaten as main dishes with potatoes.
notably in [[moussaka]]<ref>{{cite web |author=Eli K. Giannopoulos |date=14 May 2013 |title=Traditional Greek Moussaka recipe (Moussaka with Béchamel) |url=https://www.mygreekdish.com/recipe/mousakas/ |access-date=8 October 2020 |website=mygreekdish.com}}</ref> and [[pastitsio]].<ref>{{cite web |last1=Mannering |first1=Sam |date=21 August 2022 |title=You should make pastitsio - a kind of Greek lasagne - tonight |url=https://www.stuff.co.nz/life-style/food-drink/129601691/you-should-make-pastitsio--a-kind-of-greek-lasagne--tonight |access-date=14 September 2022 |publisher=[[Stuff (website)|Stuff]] |quote=Pour the bechamel sauce over the top of the beef, followed by the rest of the pasta, pressing it slightly into the bechamel}}</ref> The Karelian-Finnish ''sipatti'' is smoked, cubed and sauteed pork belly in white sauce base,<ref>{{cite web | url=https://www.soosinystavat.fi/ruokaperinnetta | title=Ruokaperinne }}</ref> and ''kananmunakastike'' is boiled and sliced eggs in a white sauce base.<ref>Kotiliesi magazine, Otava Media 2024. https://kotiliesi.fi/resepti/isoaidin-kananmunakastike/</ref> These are typically eaten as main dishes with potatoes.


In [[Egyptian cuisine|Egypt]], Béchamel is an important and basic sauce used in many dishes, such as Egyptian [[Macaroni bechamel|Macarona Bechamel]], a comfort food recipe popular in Egypt made from penne pasta and a minced meat sauce baked with béchamel.<ref>{{Cite web |last=Riz |date=2022-02-03 |title=Egyptian Macarona Bechamel Recipe |url=https://www.chocolatesandchai.com/egyptian-macarona-bechamel-recipe/ |access-date=2025-06-06 |website=Chocolates & Chai |language=en-GB}}</ref>and Zucchini Bechamel Casserole.<ref>{{Cite web |last=Karadsheh |first=Suzy |date=2014-09-17 |title=Zucchini Bechamel Casserole |url=https://www.themediterraneandish.com/zucchini-bechamel-casserole/ |access-date=2025-06-06 |website=The Mediterranean Dish |language=en-US}}</ref>
In [[Egyptian cuisine|Egypt]], béchamel is an important and basic sauce used in many dishes, such as Egyptian [[macarona bil-bechamel]], a comfort food recipe popular in Egypt made from penne pasta and a minced meat sauce baked with béchamel.<ref>{{Cite web |last=Riz |date=2022-02-03 |title=Egyptian Macarona Bechamel Recipe |url=https://www.chocolatesandchai.com/egyptian-macarona-bechamel-recipe/ |access-date=2025-06-06 |website=Chocolates & Chai |language=en-GB}}</ref>


==See also==
==See also==
Line 60: Line 63:
==External links==
==External links==
{{commons category|Béchamel}}
{{commons category|Béchamel}}
* [http://stellaculinary.com/podcasts/video/culinary-school-bechamel-sauce-how-to-video/ Free Culinary School Video Episode 11]—An educational podcast episode that talks about the classical French technique used for making Sauce Béchamel and a few secondary sauces including Mornay, Basic Cream, Cheddar Cheese and Mustard Sauce.
* [http://stellaculinary.com/podcasts/video/culinary-school-bechamel-sauce-how-to-video/ Free Culinary School Video Episode 11]—An educational podcast episode that talks about the classical French technique used for making Sauce Béchamel and a few secondary sauces including Mornay, Basic Cream, Cheddar Cheese or any hard cheese and Mustard Sauce.
* {{Cite NIE|wstitle=Bechamel|year=1905 |short=x}}
* {{Cite NIE|wstitle=Bechamel|year=1905 |short=x}}


Latest revision as of 00:29, 7 December 2025

Template:Short description Script error: No such module "redirect hatnote". Script error: No such module "Infobox".Script error: No such module "check for unknown parameters".

Béchamel sauce (Template:IPAc-en; Script error: No such module "IPA".), is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and cream or milk,[1][2] seasoned with ground nutmeg.[3]

Origin

File:Béchamel sauce.jpg
Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux

The first recipe of a sauce similar to béchamel is in the book Script error: No such module "Lang". by François Pierre de La Varenne in 1651, made with a roux (also known as Willagrease paste), as in modern recipes.[4]

The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733,[5] in which the following recipe for "Turbots (a la Bechameille)" appears:

<templatestyles src="Template:Blockquote/styles.css" />

Take some Parsley and Chibbol,[6] 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.[7]

Script error: No such module "Check for unknown parameters".

The sauce is thought to be named after Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.[5]

Adaptations

There are many legends regarding the origin of béchamel sauce. For example, it is widely repeated in Italy that the sauce was created in Tuscany under the name "salsa colla" and brought to France with Catherine de Medici, but this is an invented story,[8] and archival research has shown that "in the list of service people who had dealt with Catherine de Medici, since her arrival in France and until her death, there were absolutely no Italian chefs."[9] Both the béchamel recipe and its name have been adopted, even adapted, in many languages and culinary traditions.

Béchamel is referred to as:

  • white sauce in the U.S.,[10]
  • besciamella or balsamella in Italy,[11]
  • μπεσαμέλ (spelled mpesamél, pronounced besamél) in Greece,[12]
  • بشمل (bashamel) in Egypt,[13]
  • he:רוטב בשאמל in Israel,
  • بشامل (beshāmel) in Persia,[14]
  • бешамель (biešamieĺ) in Russia,[15] and
  • beszamel in Poland[14]

These adaptations have also caused various erroneous claims for the recipe's origin.[16][17]

Variants

Béchamel can be used as the base for many other sauces, such as Mornay, which is béchamel with cheese.[18] In Greek cuisine, béchamel (σάλσα μπεσαμέλ) is often enriched with egg.[19]

Uses

Béchamel is used in dishes such as the Italian lasagne al forno[20] and canelons (Catalan; Castilian canelones), a Catalan version of Italian cannelloni.[21][22] It was introduced to Greek cuisine by the chef Nikolaos Tselementes in the 1930s,[23] notably in moussaka[24] and pastitsio.[25] The Karelian-Finnish sipatti is smoked, cubed and sauteed pork belly in white sauce base,[26] and kananmunakastike is boiled and sliced eggs in a white sauce base.[27] These are typically eaten as main dishes with potatoes.

In Egypt, béchamel is an important and basic sauce used in many dishes, such as Egyptian macarona bil-bechamel, a comfort food recipe popular in Egypt made from penne pasta and a minced meat sauce baked with béchamel.[28]

See also

Script error: No such module "Portal".

References

<templatestyles src="Reflist/styles.css" />

  1. ↑ Script error: No such module "citation/CS1".
  2. ↑ Script error: No such module "citation/CS1".
  3. ↑ Script error: No such module "citation/CS1".
  4. ↑ Script error: No such module "citation/CS1".
  5. ↑ a b Script error: No such module "citation/CS1".
  6. ↑ Script error: No such module "citation/CS1".
  7. ↑ Script error: No such module "citation/CS1".
  8. ↑ Script error: No such module "citation/CS1".
  9. ↑ Script error: No such module "citation/CS1".
  10. ↑ Script error: No such module "citation/CS1".
  11. ↑ Script error: No such module "citation/CS1".
  12. ↑ Script error: No such module "citation/CS1".
  13. ↑ Script error: No such module "citation/CS1".
  14. ↑ a b Script error: No such module "citation/CS1".
  15. ↑ Script error: No such module "citation/CS1".
  16. ↑ Script error: No such module "citation/CS1".
  17. ↑ Script error: No such module "citation/CS1".
  18. ↑ Delmy Dauenhauer, 10 Ways to Use Béchamel Sauce, London : SamEnrico, 2015, Template:ISBN.
  19. ↑ Script error: No such module "citation/CS1".
  20. ↑ Script error: No such module "citation/CS1".
  21. ↑ Script error: No such module "citation/CS1".
  22. ↑ Script error: No such module "citation/CS1".
  23. ↑ Aglaia Kremezi (1996), "Nikolas Tselementes" in Walker, Harlan (Ed.) Cooks and Other People, (Proceedings of the Oxford Symposium on Food and Cookery, 1995). Totnes: Prospect Books. Template:ISBN. pp 162–169 Template:Google Books
  24. ↑ Script error: No such module "citation/CS1".
  25. ↑ Script error: No such module "citation/CS1".
  26. ↑ Script error: No such module "citation/CS1".
  27. ↑ Kotiliesi magazine, Otava Media 2024. https://kotiliesi.fi/resepti/isoaidin-kananmunakastike/
  28. ↑ Script error: No such module "citation/CS1".

Script error: No such module "Check for unknown parameters".

External links

Script error: No such module "Side box".

  • Free Culinary School Video Episode 11—An educational podcast episode that talks about the classical French technique used for making Sauce Béchamel and a few secondary sauces including Mornay, Basic Cream, Cheddar Cheese or any hard cheese and Mustard Sauce.
  • Template:Cite NIE

Template:White sauces Template:French mother sauces Template:Foods featuring butter

Retrieved from "http://debianws.lexgopc.com/wiki143/index.php?title=Béchamel_sauce&oldid=5213021"