Béchamel Sauce

No one is sure as to the true origin of this sauce, some believing it to be Italian while others insist it is French. Its oldest form appears to be enriched with veal but the one sure thing is its common use throughout European cookery. Béchamel also forms the foundation for several other sauces, such as supreme and mornay. For this reason, the French call it the ‘mother’ of white sauces.

History aside,