Английская Википедия:Béchamel sauce
Шаблон:Short description Шаблон:Redirect Шаблон:Infobox food
Béchamel sauce (Шаблон:IPAc-en, Шаблон:IPA-fr) is one of the mother sauces of French cuisine.
This sauce is made from a white roux (butter and flour) and milk,[1] seasoned with ground nutmeg.[2]
Origin
The first recipe of a sauce similar to béchamel is in the book Шаблон: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:
Adaptations
There are many legends regarding the origin of béchamel sauce. For example, it was said to have been created in Tuscany under the name "salsa colla" and brought to France with Catherine de Medici, but this sauce was totally different from modern béchamel, 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."[5] Both the béchamel recipe and its name have been adopted, even adapted, in many languages and culinary traditions. Bechamel is called:
- besciamella in Italy,[6]
- μπεσαμέλ (spelled mpesamél, pronounced besamél) in Greece,[7]
- بشمل (bashamel) in Egypt,[8]
- бешамель (biešamieĺ) in Russia,[9] and
- beszamel in Poland,[10]
However, it is often just called "white sauce" in the U.S.[11]
These adaptations have also caused various erroneous claims for the recipe's origin.[12][13]
Variants
Béchamel can be used as the base for many other sauces, such as Mornay, which is béchamel with cheese.[14] In Greek cuisine, béchamel (σάλσα μπεσαμέλ) is often enriched with egg.[15]
Uses
Bechamel is used in dishes such as the Italian lasagne al forno[16] and canelons (Catalan; Castilian canelones), a Catalan version of Italian cannelloni.[17][18] Its use was introduced to Greek cuisine, notably for moussaka[19] and pastitsio,[20] by the chef Nikolaos Tselementes.[21]
See also
References
External links
- 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.
- Шаблон:Cite NIE
Шаблон:White sauces Шаблон:French mother sauces
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Delmy Dauenhauer, 10 Ways to Use Béchamel Sauce, London : SamEnrico, 2015, Шаблон:ISBN.
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ 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. Шаблон:ISBN. pp 162–169 Шаблон:Google Books
