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Bechamel is one of the basic sauce types but from it we derive other sauces such as Mornay, Nantua and Soubise sauce. It is named after its inventor, the financier Louis De Bechameil, Marquis of Nointel, Master at the court of Luigi XIV, Bechamel sauce was used in the kitchens of the Palace of Versailles. The Sun-King had a passion for cookery and encouraged a group of gentlemen, who he gave the name cordons bleus and the blue band symbol of the order of chivalry, to test new recipes to create original and refined dishes.
Origin : Campany (Naples)
Ingredients : Durum wheat flour, water.
Time of cooking: 12 minutes
Net weight : 500gr