Recipe for Béchamel Codified According to François Pierre de La Varenne

Originating from "Le Cuisinier François" (1651), La Varenne's béchamel is a classic version codified at the time, very different from the Italian sticky sauce.

Ingredients (modern adaptation from period descriptions):

• Butter: 50 g
• Flour: 50 g
• Milk: 500 ml (or sometimes stock, depending on the intended use)
• Salt: A pinch
• White pepper: A pinch (optional)
• Nutmeg: A pinch (optional)

Preparation:

1. Prepare the roux:

   • Melt the butter in a saucepan over low heat.
   • Stir in the flour, constantly mixing with a wooden spoon or whisk to avoid lumps. Cook lightly without letting it brown (the roux should stay blond).

2. Add the milk:

   • Heat the milk separately so it is warm or hot.
   • Gradually pour the hot milk into the roux, whisking constantly to avoid lumps.

3. Thicken the sauce:

   • Bring to a boil while stirring.
   • Reduce to low heat and simmer until the sauce reaches a velvety consistency (about 5 to 10 minutes).

4. Season:

   • Add a pinch of salt.
   • Depending on taste, add white pepper and grated nutmeg.

Period uses:

• Béchamel was mainly used to coat white meats or fish.
• It could also be used in gratins or crusted dishes, according to the refined culinary practices of the 17th century.

Origin of the name:
Béchamel is named after Louis de Béchameil, a financier and steward to King Louis XIV, although La Varenne's codification occurred earlier. This name often reflects the association between nobility and gastronomy in the 17th century.

This sauce later evolved into a fundamental base for classical French cuisine.