White Sauces

Louis de Béchamel - Lord Steward of the household of Louis XIV - is often credited with the creation of sauce béchamel, the mother sauce of all white sauces. This famous sauce, dating back to the seventeenth century, is exceedingly easy to prepare. A simple Béchamel can be made with just flour, butter, milk and a little minced onion, but I think you will find that the following recipe which includes chopped veal adds greatly to the savour of this delicious sauce. The secret of making a good white sauce - and most other sauces - is to cook it slowly.