This forum post is hidden because you have chosen to ignore Aqua. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
When Marie di Medici left Florence to go to Marry Henry IV of France in 1600 she took along a small army of cooks, plus a fortune in gold. Her cooks revolutionized French cuisine. Prior to her arrival, cooking methods were locked into the dark ages and not noticeably improved. One of the sauces her cooks introduced was bechamel or your basic white sauce. Mayonnaise was another addition to the repertoire. It is safe to say that Italy and China are the two mother kitchens of the world.Bechamel
3 Tbsp butter
3 Tbsp flour
2 C milk
In a saucepan, melt the butter and add the flour with a wooden spoon until it has a little colour. Stir in the milk and mix until it becomes creamy. Add salt and a few grinds of nutmeg. Also you can add grana and/or an egg yolk. (Stir egg yolk in a small bowl and add a little of the sauce and blend, then add the mixture to the rest of the sauce. This called tempering, which will prevent the yolk from curdling or becoming lumpy.
Thank you for sharing your tasty recipes, and also thanks for including the interesting history of the people who introdued these recipes to the world! I guess I am just a history buff at heart.