Béchamel sauce is one of the four basic, or mother, sauces from which all other sauces are derived. It is a smooth, white sauce made from a roux, which is made with flour, boiled milk, and butter. It is usually served with white meat, eggs, and vegetables.

To make Béchamel Sauce: Melt the butter in a saucepan. Mix in the flour using a wooden spoon to create a smooth, loose paste. Whisk over moderate heat, allowing the butter and flour to cook for approximately 2 minutes without changing color from a buttery yellow. Add half of the milk, whisking vigorously to thoroughly blend. Then, whisk more slowly over moderate heat, scraping the bottom and sides of the pan and add the remaining milk. Season with salt, pepper and nutmeg. Bring to a boil for a few seconds and remove from the heat. The sauce should be thick enough to coat a spoon. If you are not using the Béchamel right away, you may add a knob of butter at the end by melting it; this will prevent the formation of a skin, that will eventually break and cause lumps.

Velouté Sauce: This sauce is most commonly used for vegetables, fish and other white meat. It is made in exactly the same process as Béchamel sauce except, rather than milk, a vegetable, fish or chicken stock should be used.

 This white sauce is the fundamental sauce part of the mother sauces.

History of Béchamel Sauce - theories:

1. Béchamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. The Duke was a great Protestant writer and was called the Protestant pope. He is also credited with being the creator of Mornay Sauce. Béchamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with inventing Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto.
2. Marquis Louis de Bechameil (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 the Béchamel Sauce when trying to come up with a way of eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Béchamel Sauce.
3. It is more likely that chef Francois Pierre de La Varenne (1615-1678) created Béchamel Sauce. He was a court chef during King Louis XIV?s reign, during the same time that Bechameil was there. La Varenne is often cited as being the founder of haute cuisine. La Varenne wrote "Le Cuisinier Francois", which included Béchamel Sauce. It is thought that he dedicated it to Béchamel as a compliment.