Per Wikipedia, when the sauce was dedicated to Béchameil to flatter him, the Duke of Escars exclaimed: The sauce was named after him because he was credited with perfecting it from an older cream-based sauce. Originally known as “balsamella” in Italian, the name it is most commonly called by today is “béchamel”, named after the marquis de Béchameil, chief steward to King Louis XIV and patron of the arts.
Where Did Bechamel Sauce Originate?Įnjoying a long history, béchamel has been made in Italy for centuries, particularly in Tuscan and Emilian cuisine, and was later imported to France, appearing in a French cookbook around 1651.
A simple “white sauce”, béchamel is considered one of the “mother sauces” of French and Italian cuisine as it forms the base for a number of other classic sauces like Mornay, Nantua, Mustard, Soubise, Cheddar Cheese Sauce, and others.
Probably the most versatile of all sauces, you’ll be making this again and again!īéchamel is a sauce every cook needs to know how to make.
A deliciously rich and flavorful Bechamel Sauce recipe that features the addition of Parmesan cheese for a truly unforgettable sauce! Easy to make and wonderfully versatile!Īn easy, perfectly creamy bechamel sauce with Parmesan cheese for a wonderfully delicate flavor.