Bechamel (sauce) : Béchamel sauce is a white sauce made with a white red and milk. It was first a reduction of a velvety very cream and which owes its name to Louis de Bechameil, Marquis de Nointel (1630 – 1703).
It is widely used for dishes in gratin, preparations ofeggs, vegetables, shells garnished, with gratins.
It is seasoned with fine salt, Pepper white and nutmeg grated.
Adding other ingredients gives derived sauces: Aurore, Never et Mornay, Soubise.
See as well Bechamel under Argot de Bouche.