White Sauce Pasta is a very famous Italian recipe in India. Try out this easy to make and creamy Pasta recipe with your choice of Pasta.
Click here for cheesy recipe of white sauce pasta.
What is White Sauce?
The real name for White Sauce Pasta is 'Bechamel Sauce', it is a Mother Sauce. Mother Sauces are 5 basic sauce in French Cuisine around which most of the recipes are associated.
Bechamel Sauce is a sauce originated between France and Italy it is smooth, white sauce made from a White Roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.
In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. It has been considered to be around, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces.
How to pronounce 'bechamel'?
Bechamel is a French word pronounced as "bay-shah-mel"
History of Bechamel/ White Sauce
The story dates back to 17th Century, only the rich or royalty could use milk in their sauces. At that time, Housewife of a middle class family did not have luxury of refrigeration. They were wary of using milk in their recipes. There were Peddlers who were known to sell watered down or rancid produce.
There are four theories on the origin of Bechamel Sauce:
The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court. Antonin Careme (1784-1833), celebrated chef and author, wrote in 1822: “The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court.”
Bechamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. Bechamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto.
Marquis Louis de Bechamel (1603–1703), a 17th century financier who held the honorary post of chief steward of King Louis XIV’s (1643-1715) household, is also said to have invented Bechamel Sauce when trying to come up with a new way of serving and eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Bechamel Sauce. The 17th century Duke d’Escars supposedly is credited with stating: “That fellow Bechameil has all the luck! I was serving breast of chicken a la creme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Bechamel Sauce. He was a court chef during King Louis XIV’s (1643-1715) reign, during the same time that Bechamel was there. He is often cited as being the founder of haute cuisine (which would define classic French cuisine). La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Bechamel Sauce. It is thought that he dedicated it to Bechamel as a compliment. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces.
Recipe For White Sauce Pasta
White Sauce Pasta Video
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