Bechamel sauce is a sauce traditionally made on butter, flour and milk also called white roux. Bechamel is also referred to as béchamel, besicamella, besamel or white sauce depending on country and region. Bechamel is for example one of the mother sauces in French cuisine.
Some folklores point the invention of the popular white sauce to Louis de Béchamel, a financier who possessed the honorary post of chief steward to King Louis XIV of France in the 17th century. Others states that it was brought to France from Italy in 1533 and was given the name after the beautifying masks made from water and flour, called balsam, that women used in Florence.
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