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Béchamel sauce
Béchamel sauce ((フランス語:Béchamel), or ;〔(【引用サイトリンク】title=Béchamel definition )〕 ), also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the mother sauces of French cuisine.〔Michael Ruhlman, ''The Elements of Cooking: Translating the Chef's Translating the Chef's Craft for Every Kitchen'', New York : Scribner, 2007, p. 171.〕 It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).〔Delmy Dauenhauer, ''10 Ways to Use Béchamel Sauce'', London : SamEnrico, 2015, ISBN 9781505738384.〕
==Origin==
Béchamel was a financier who held the honorary post of chief steward to King Louis XIV. The sauce under its familiar name first appeared in ''Le Cuisinier François'', published in 1651 by François Pierre La Varenne (1615–1678), ''chef de cuisine'' to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the ''Cuisinier François'' ran through some thirty editions in seventy-five years.
The sauce originally was a veal velouté with a large amount of cream added.〔''Larousse Gastronomique''.〕
Saulnier's ''Répertoire'' presents one recipe as: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes."
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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