Part 3/8:
The Recipe for Béchamel
Béchamel sauce, known as "sauce à la béchamel," is a creamy white sauce that serves as a foundation for myriad dishes, including the revered lobster preparation seen in modern French cuisine. The version being discussed here draws from François Marin’s 1670 cookbook, "Les Dons de Comus." The process includes a blend of butter, cream, shallots, and fresh herbs, resulting in a smooth and luxurious sauce.