Home >  Term: béchamel sauce
béchamel sauce

Also called by its Italian name, balsamella, this basic French white sauce is made by stirring milk into a butter-flour roux. The thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each. Béchamel, the base of many other sauces, was named after its inventor, Louis xiv's steward Louis de Béchamel.

0 0

Kūrėjas

  • burro ride
  •  (Gold) 3355 points
  • 100% positive feedback
© 2024 CSOFT International, Ltd.