bechamel

Béchamel is certainly the most widespread and well-known among white sauces, so much so that in England it is known by the name of white sauce. Prepared for the first time by the Marquis Louis de Béchameil, it soon became a classic of French cuisine and has therefore become famous in many parts of the world, helping to enrich dishes such as risottos, or first courses based on pasta - stuffed or less, as well as tasty second courses where vegetables, fish and meat triumph. Béchamel can also be prepared at home, using milk, butter, flour, salt and also - at discretion - nutmeg.