A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes. Béchamel is the base for many other sauces and was named after its inventor, Louis XIV's steward Louis de Béchamel.

A flavoured white sauce often used as a base for other sauces. !-- google_ad_client = "pub-1726214582897073"; google_ad_width = 728; google_ad_height = 90; google_ad_format = "728x90_as"; google_ad_type = "text_image"; google_ad_channel =""; google_color_border = "f8f8ff"; google_color_bg = "f8f8ff"; google_color_link = "0000FF"; google_color_url = "008000"; google_color_text = "000000";

milk thickened with a butter and flour roux