Béchamel, as we know it today, is a classic French sauce, but its origins date back to Italy, and it was adapted and codified by French chefs over the centuries. Below is an overview of the primitive recipe for béchamel and its evolution.

Origins and History of Béchamel
Béchamel sauce gets its name from Louis de Béchameil, steward of the kitchens of King Louis XIV in the 17th century, although the sauce existed in a primitive form long before that. Béchamel is derived from older Italian sauces. One of its ancestors is the salsa colla (sticky sauce) used by Italian chefs of the Renaissance, and the salsa bianca (white sauce) found in Italian cookbooks from the 15th and 16th centuries.

The French version of béchamel first appeared in “Le Cuisinier François” by François Pierre de La Varenne in 1651. The primitive recipe consisted of a mixture of butter, flour, and milk, but in a less refined form than today, where it was sometimes thickened with stale bread or broth.

Primitive Recipe of Béchamel (before codification)

Ingredients:

• 50 g of butter
• 50 g of flour
• 500 ml of milk (or sometimes meat or poultry broth)
• Salt and pepper to taste
• Spices (optional, depending on the time: nutmeg, clove)

Preparation:

1. Melt the butter in a saucepan over medium heat.
2. Add the flour to the melted butter to form a roux, and cook the mixture for a few minutes to remove the raw flour taste, without letting the roux brown.
3. Gradually incorporate the milk while whisking, until the mixture becomes smooth and begins to thicken.
4. Season with salt and pepper, and, according to the older version, add a bit of nutmeg or even a clove to flavor the sauce.
5. Let it simmer for about 10-15 minutes, until the sauce reaches the desired consistency.

This primitive version of béchamel was simple, without the refinement it gained over time. The Italians sometimes used it as a base for lasagna or other pasta dishes, and it also served as a foundation for more complex sauces.

Evolution of Béchamel
Over time, béchamel evolved into a richer and creamier sauce, particularly after it was adopted by French chefs. It became a key element in many preparations, particularly in French cuisine, and in dishes like gratins, croque-monsieur, and various pasta recipes. Over the centuries, béchamel has been enriched with variations, including the addition of creams and cheeses in some modern versions.

Béchamel remains one of the staples of French cuisine and is used in many classic and contemporary recipes.