Béchamel sauce: Difference between revisions

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Next edit →
VisualWikitext
I have added one way bechamel sauce is called. Thus it's not as used as the original name, at least in modern times.
 
No edit summary
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''' 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>


==Origin==
==Origin==
Line 47: Line 47:
Béchamel is used in dishes such as the [[Italian cuisine|Italian]] [[Lasagna|lasagne al forno]]<ref>{{cite web|url=https://www.the-pasta-project.com/lasagne-al-forno-with-bolognese/ |title=Classic Lasagne al Forno with Bolognese |author=Jacqui Debono |date=27 February 2018|website=the-pasta-project.com |access-date=8 October 2020}}</ref> and ''canelons'' ([[Catalan language|Catalan]]; [[Spanish language|Castilian]] ''canelones''), a Catalan version of Italian [[cannelloni]].<ref>{{cite web|url=https://www.littlespain.com/news-item/canelones-de-san-esteban/|title=Canelones de San Esteban|website=littlespain.com|access-date=5 April 2023}}</ref><ref>{{cite web|url=https://www.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons/|title=Cultura popular – Canelons|website=barcelona.cat|date=19 May 2014 |access-date=25 July 2023}}</ref> It was introduced to [[Greek cuisine]] by the chef [[Nikolaos Tselementes]] in the 1930s,<ref>[[Aglaia Kremezi]] (1996), "Nikolas Tselementes" in Walker, Harlan (Ed.) [https://books.google.com/books?id=lpOqTUucwhUC&pg=PA162 ''Cooks and Other People''], (Proceedings of the [[Oxford Symposium on Food and Cookery]], 1995). Totnes: Prospect Books. {{ISBN|0907325726}}. pp 162–169 {{Google Books|lpOqTUucwhUC|Text}}</ref>
Béchamel is used in dishes such as the [[Italian cuisine|Italian]] [[Lasagna|lasagne al forno]]<ref>{{cite web|url=https://www.the-pasta-project.com/lasagne-al-forno-with-bolognese/ |title=Classic Lasagne al Forno with Bolognese |author=Jacqui Debono |date=27 February 2018|website=the-pasta-project.com |access-date=8 October 2020}}</ref> and ''canelons'' ([[Catalan language|Catalan]]; [[Spanish language|Castilian]] ''canelones''), a Catalan version of Italian [[cannelloni]].<ref>{{cite web|url=https://www.littlespain.com/news-item/canelones-de-san-esteban/|title=Canelones de San Esteban|website=littlespain.com|access-date=5 April 2023}}</ref><ref>{{cite web|url=https://www.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons/|title=Cultura popular – Canelons|website=barcelona.cat|date=19 May 2014 |access-date=25 July 2023}}</ref> It was introduced to [[Greek cuisine]] by the chef [[Nikolaos Tselementes]] in the 1930s,<ref>[[Aglaia Kremezi]] (1996), "Nikolas Tselementes" in Walker, Harlan (Ed.) [https://books.google.com/books?id=lpOqTUucwhUC&pg=PA162 ''Cooks and Other People''], (Proceedings of the [[Oxford Symposium on Food and Cookery]], 1995). Totnes: Prospect Books. {{ISBN|0907325726}}. pp 162–169 {{Google Books|lpOqTUucwhUC|Text}}</ref>
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 creamy 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>


==See also==
==See also==

Revision as of 09:01, 9 June 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 or Biratta cream (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 milk,[1] seasoned with ground nutmeg.[2]

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, as in modern recipes.[3] The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.

The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733,[4] in which the following recipe for "Turbots (a la Bechameille)" appears:

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

Take some Parsley and Chibbol,[5] 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.[6]

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

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,[7] 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."[8] Both the béchamel recipe and its name have been adopted, even adapted, in many languages and culinary traditions.

Béchamel is referred to as:

  • besciamella or balsamella in Italy,[9]
  • μπεσαμέλ (spelled mpesamél, pronounced besamél) in Greece,[10]
  • بشمل (bashamel) in Egypt,[11]
  • he:רוטב בשאמל in Israel,
  • бешамель (biešamieĺ) in Russia,[12]
  • beszamel in Poland,[13] and
  • white sauce in the U.S.[14]

These adaptations have also caused various erroneous claims for the recipe's origin.[15][16]

Variants

Béchamel can be used as the base for many other sauces, such as Mornay, which is béchamel with cheese.[17] In Greek cuisine, béchamel (σάλσα μπεσαμέλ) is often enriched with egg.[18]

Uses

Béchamel is used in dishes such as the Italian lasagne al forno[19] and canelons (Catalan; Castilian canelones), a Catalan version of Italian cannelloni.[20][21] It was introduced to Greek cuisine by the chef Nikolaos Tselementes in the 1930s,[22] notably in moussaka[23] and pastitsio.[24] The Karelian-Finnish sipatti is smoked, cubed and sauteed pork belly in white sauce base,[25] and kananmunakastike is boiled and sliced eggs in a white sauce base.[26] 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 Bechamel, a comfort food recipe popular in Egypt made from Penne pasta and a minced meat sauce baked with creamy béchamel.[27]and Zucchini Bechamel Casserole.[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. ↑ 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. ↑ Script error: No such module "citation/CS1".
  15. ↑ Script error: No such module "citation/CS1".
  16. ↑ Script error: No such module "citation/CS1".
  17. ↑ Delmy Dauenhauer, 10 Ways to Use Béchamel Sauce, London : SamEnrico, 2015, Template:ISBN.
  18. ↑ Script error: No such module "citation/CS1".
  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. ↑ 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
  23. ↑ Script error: No such module "citation/CS1".
  24. ↑ Script error: No such module "citation/CS1".
  25. ↑ Script error: No such module "citation/CS1".
  26. ↑ Kotiliesi magazine, Otava Media 2024. https://kotiliesi.fi/resepti/isoaidin-kananmunakastike/
  27. ↑ Script error: No such module "citation/CS1".
  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".

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

Retrieved from "http://debianws.lexgopc.com/wiki143/index.php?title=Béchamel_sauce&oldid=812521"