What is a white sauce?

white sauce is light colored, usually tasteless, which is used to strengthen the taste of a wide range of food; Sometimes salt or sugar can be added to give it the desired taste. In the old days, before cooling, such sauces were obviously used with impunity to camouflage the rancid taste of spoiled food. Currently, this sauce is considered one of the most important foundations or maternal sauces of French cuisine. The first official mention of white sauce appears in the chef François Pierre La Varenne from 1651 the edition of the Gastronomic Compilation Le Cuisiner François or "France Cuisine". The sauce was called Béchamel sauce, after the French financier and court Louis de Béchameil, Marquis de Nointel.XTure into milk. First, the milk is scalded and then set aside. The butter is melted in a pan on a low flame and the flour is folded in. The mixture is mixed to ensure smooth and care to prevent the butter flour from turning.

This mixture of flour is then gradually added to the log milk and mixes milk all the time to prevent the formation of lumps. It is also possible to make this sauce on the contrary, by adding milk to a mixture of flour when continuous whipping. The smooth white sauce is allowed to cook and then cooks on a low fire for a while. All the time, it is necessary to maintain the stirring of the sauce so that it does not stick to the pan or does not interfere. When the required consistency or thickness of the sauce is achieved, the sauce can be taken from the flame.

Béchamel sauce called BesciMella in Italian can now be used to prepare the wholeness of other types of sauces and meals. One such sauce is Mornay sauce, which is produced by adding cheese to the mixture. Other sauces include onions and cheese mixture Skin of sauce and a combination of crayfish, cream and butter known as nantua sauce . White sauce is also used as a base in various soupCH, steamed masses, gravizes and necish.