There is a concept in cooking “mother” or classic sauces, from which many others, more complex and diverse, come. This system was clearly formulated in the 19th century Auguste Escoffier, legendary French chef who has been called "the king of chefs and the cook of kings". He described five main sauces that became the foundation for European gastronomy: bechamel, velute, Hispaniola, Dutch and tomato. Each one is simple in composition, but so versatile that dozens of derivatives can be created from it.
Жорж-Оґюст Ескоф'є, Self, uncredited - The gourmet's guide to London (1914) by Nathaniel Newnham-Davis
Let's start our culinary review of “big five” with bechamel sauce, as it is perhaps the most tender and delicate. And, subjectively, the easiest to prepare. If you have tasted lazanyu at least once, you will definitely recognize it. But about everything gradually.
Origin history
Bechamel first appeared in France, at the turn of the 17th century. It is named after the Marquis Louis de Bechamel, a court official of King Louis XIV, who, according to legend, perfected the recipe for white sauce with cream. In fact, similar sauces existed long before that: Italians prepared them even in the Middle Ages. But it was the French school that established the reputation of the "king of white sauces" for bechamel. Over time, it became an integral part of haute cuisine and later migrated into home recipes throughout Europe.
Людовік XIV, робота Гіаци́нта Рі́ґо (1700)
Composition and recipe
Classic bechamel is made with just a few simple ingredients:
butter
flour
milk
salt white (or black) ground pepper
nutmeg.
It is quite easy to prepare: flour is fried in butter, forming the basis of – ru. Then pour warm milk into this paste with a thin trickle, stirring constantly so that there are no lumps. Next, cook the sauce to a delicate creamy consistency, season with spices – and it's ready.
Where is it used?
Bechamel – is a sauce that seems to be created for layered dishes. As we have already mentioned, the most famous example is – Italian lasagna, where this sauce harmoniously combines sheets of dough, bolognese sauce, parmesan and mozzarella into a whole dish.
Італійська лазанья
In Greece, bechamel is the key ingredient in musaka. In France, it is added to the croque monsieur – famous baked ham and cheese sandwich. It fits perfectly with baked vegetables, fish and poultry, creating a delicate "framing" for their taste.
Грецька мусака, Robert Kindermann aka RobertK, Moussaka with zucchini and potatoes
Derived sauces
Due to its versatility, bechamel has become the basis for many variations:
morney: Bechamel with added cheese (usually gruyere or parmesan)
subiz: sauce with delicate onion puree
chevre: with goat cheese, for a more expressive taste
charlotte or Chevrier: Other derivatives where mushrooms, cream or herbs are added.
In fact, you can create any sauce with a "white" base from bechamel. A little imagination is enough ;)
Bechamel – is more than just a sauce. It is a gastronomic foundation that integrates simplicity, elegance and opportunity for culinary experimentation. And even if you are trying your hand at French cuisine for the first time, it is worth starting with it: because sometimes the simplest things become the most iconic. Cook to your satisfaction!
