The kings were adorable for the Belmel sauce, but where did it come from?

• The Besamel (or Béchamel) sauce is one of the most important elements of French core savings
• There are several theories in its origin, but one of the popular assumptions is that Katalin Medici was developed in the court kitchen of Queen of French
• The first written source does not come from France but from England 1733

THE be Sauce made from a combination of milk, butter and flour, seasoned with salt, white pepper and nutmeg. This sauce is creamy, white and silky. When preparing it, melt the butter, add the flour and fry it lightly, stirring continuously. Then we gradually add the milk to stir to get lump -free sauce. Finally, season with salt, pepper and nutmeg. Besmel sauce, with many French dishes, is a basic component of Italian Lasagne.

The effect of Katalin Medici and the Renaissance cuisine

There are several theories to its origin, and one of the popular assumptions is that the sauce was developed in the court kitchen of Queen Katalin Medici. Catherine married France’s heir to the throne, later II. To Henry and when he moved to France, he also took his large courtyard with him. Of course, his chefs went with him, who then introduced Renaissance cuisine into the French court. These chefs are said to have invented the white sauce recipe in the XVI. In the 20th century, because they wanted to create a sauce that was useful in both Italian and French cuisine, but neither was typical. This sauce was the first basic recipe that was accepted by the French court chefs without reservations, which could be used by chefs from Italy.

XIV. Louis’s courtmaster made milk soup

According to another theory, François-Pierre de la Varenne, XIV. It was invented by Lajos’s famous chef, though he was already known and was not in his cookbook either by this name or otherwise. However, the recipe for « milk soup » is almost exactly the same as today’s Belmel sauce recipe. The most widespread assumption of the origin of the name is linked to a wealthy French banker, Mark Louis de Béchameil de Nointel, who bought a yard and noble title from the Sun King. His contemporaries, such as Count D’Escars, were annoyed by how fortunate the Mark was, as he had served chicken breast with white sauce twenty years before Béchameil was born, but the latter was named after the latter.

The first written source

The first written source does not come from France, but from England from 1733. The cookbook, in which the sauce first appears, is entitled The Modern Cooking, and was written by Vincent La Chapelle, who served the Count of Chesterfield at that time. However, the recipe is specifically about sauce, but about rhombus fish, in which, in addition to butter, flour and fish, they also use finely chopped onions and parsley. The seasoning of this, however, is the same as today’s Bessel sauce.