Béchamel sauce

How delicious to cook a dish of pork, for example, frying. Many people run meat with mayonnaise. And you have tasted such delicious and tender meat with Béchamel sauce. Then the taste of the pork roast will change unrecognizably. It will be worthy of royal reception. Bechamel became a prince among sauces. Delicious taste, simple cooking, where you can experiment. Do not forget about his origin, because he has an interesting story. According to one version, the sauce was brought by chefs from Italy in the fourteenth century for the French court in the reign of Catherine de 'Medici, who was of Italian descent. Thanks to Catherine, who married Henry, Duke of Orleans (who later became King of France - Henry II), Italian cuisine fell into the highest light of Paris. According to another version, this sauce was invented by Duke Philippe de Morne. Béchamel sauce is one of the variants of white Mornet sauce . He is also credited with the invention of Mornet sauce, Lyons sauce, Porto sauce and Porto sauce. According to the next version, this sauce was invented by the Marquise Louis de Béchamel, a financier who served as a Chamberlain in the reign of Louis. His attempt to inject a new taste of dried cod was crowned with success. For all that, there is no evidence, references in the historical documents that the Marquis loved to cook, experiment in the kitchen. Most likely, Béchamel sauce was invented by the court chef François Pierre de la Varennes, who cooked for Louis14. He is always celebrated as the creator of gourmet cuisine. Moreover, he published the book "The French Chef", where the Béchamel sauce is mentioned. Historians believe that he called this sauce, as a compliment to Béchamel. To make this famous sauce we need: milk - one liter butter - one hundred grams of wheat flour - one hundred grams of a little nutmeg salt, pepper to taste. Cook the sauce simply: take a small saucepan, we melt the butter. Then pour on a little bit of flour, stirring constantly. Continue to warm the mixture of oil and flour. Then, when the mixture thickens, we pour in a little a third of the milk, continuing stirring. To stir best with a wooden spoon or spatula. Also pour in a little bit of the remaining milk, continuing to interfere. Bring to a boil, do not forget to stir, cook for about five minutes on low heat. Season with nutmeg, salt, pepper to taste. It should be taken into account that after cooling the sauce becomes thicker. If you get a sauce with lumps, then you need to grate it. In this case, in the end, you need to put a couple of pieces of butter on the surface of the sauce, so that a crust does not form on its surface. This sauce is suitable for meat, fish, mushrooms, casseroles. Since that time a lot of time has passed, on the basis of this famous sauce, more than fifty recipes of sauces are made. The French began to add more ingredients, spices, greens. At the same time, the taste began to change dramatically. Famous French soups-mashed potatoes owe their popularity to the whole people, it is the application of Béchamel sauce when preparing it.
But such a culinary miracle could not be hidden for long. Our sauce spread throughout Western Europe, reaching and to Russia, where many Frenchmen worked - tutors, cooks, etc. In our country, he acquired a primordially Russian trait - horseradish was added to it, for the sharpness of taste. Now he has acquired a new color and taste, and a salted onion, ground with spices, began to add to it. This dish is simply being prepared, which is under the power of the beginning chef, but what a divine taste!