Du nom de son inventeur, sauce blanche composée à partir d’un roux blanc additionné de lait.
[bay-shah-MEHL; BEH-shah-mehl
]
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.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:
-** [ Béchamel->
]
