BCHAMEL SAUCE

BCHAMEL SAUCE

A white sauce made by adding milk to a roux. (The original Bchamel sauce, which owes its name to the Marquis of Bchameil), (Duke of Orleans, Marquis of Nointel, became major domo to Louis XIV) King of France. Was prepared by adding large quantities of fresh cream to a thick velout. Bchamel is widely used for egg, vegetable, and gratin dishes and for filled scallops shell. It can be kept warm in a bain-marie and used as a basis for other sauces (such as Mornay, and Soubise sauces) by adding different ingredients.