Some legends attribute béchamel to Louis de Béchamel, a financier who was chief steward to King Louis XIV of France. Others claim that arrived in France from Italy in 1533. The first named béchamel sauce appears in The Modern Cook written in 1733.
Any way you look at it, béchamel is truly a mother of sauces. Once you master it, the door to great dishes opens. From it, make cream soups, macaroni and cheese, alfredo, sausage gravy…the list is nearly endless.
Join Chef Valerie in mastering this mother sauce and how it can easily become so much more.
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