Bechamel (White Sauce)

We love this sauce, although it isn't exactly diet material. You will need this sauce for many Spanish dishes including some of our favorites likes lasagna, cannoli, deviled eggs and stuffed scallops.

Preparation Time: 10 Min.
(for 4 1/4 cups - plenty for a tasty dish)

Ingredients:
4 1/4 cups of milk (the fattier, the tastier, but also the fattier)
1 1/3 cups flour
9 tblsp butter (or olive oil)
salt
pepper
nutmeg
garlic powder

Instructions:
1. Put butter in a saucepan over low heat until melted.
2. Add the flour and mix together.
3. Gradually add milk while constantly stirring/whisking until you achieve a lump-free, fine sauce.
4. Remove from heat and add salt, pepper, nutmeg and garlic powder to taste.

Preparation Tip: My husband and many others heat the milk first (be careful not to scorch it), but I just use cold milk as does my mother-in-law.

Variations: You can make it as thick as you want by adding more or less milk. When used for Croquettes for example, it must be thick and when used to cover dishes, it can be thinner. Minced onion can be added when melting the butter or you can add some cheese to the milk.

Background/History: There are four theories as to the origins of this sauce. The most-believed theory is the Italians version that it was created in the 14th century by Catherine de Medici's chefs. Others say it was Duke Philippe de Mornay who invented this sauce along with Mornay sauce, Lyonnaise sauce, Porto sauce and Chasseur sauce. And then there is the theory that a 17th century financier named Louis de Bechamel invented it while working as King Louis XIV's chief steward as a way to serve dried codfish. But there are no historical records to back this up. However, still others say it was actually Louis XIV's court chef Francois Pierre de la Varenne who created it and named it in honor of Louis de Bechamel. But it seems that he was just the first person to produce a written recipe. In any case, as most 17th century families could not afford refrigeration, they did not often use milk in their dishes. Thus this sauce was primarily enjoyed by the upper class and royalty.

In Spain, olive oil is often used instead of butter. It is healthier than butter.