Both the French and Italians consider béchamel sauce theirs. The first attribute the authorship of the sauce to the manager of the kitchen under King Louis XIV – Louis de Bechamel. The latter prove that before the famous sauce the Italians had its predecessor – balsamella, prepared on the basis of the same products.
Sauce recipe:
Butter and flour in equal proportions, milk for thickening – depending on the consistency of the final product, nutmeg, salt and pepper to taste. Melt the butter in a saucepan, add the flour and fry over medium heat, stirring for about 3 minutes, until the flour turns golden. Pour in milk or cream, brew until thickened (at least 5 minutes). Add seasoning at the end.
Thyme, oregano, marjoram, rosemary and other aromatic herbs are also added to the sauce. Serve sauce for meat, fish, vegetables, pasta, eggs.