CLASSICAL SAUCES
...is made from a roux, which is made from flour, boiled milk, and butter. Usually it is served with eggs, meats and vegetables. The Italian version of Béchamel was created in the 14th century by Italian chefs, who then introduced it to the Italian-born Queen of France, who then introduced it to the courts. There is also another theory stated that Marquis Louis de Béchamel is also said to have invented the béchamel sauce. 17th century Duke of Escars is credited for stating, “That fellow Béchamel has all the luck! I was serving breast of chicken a la crème more then 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce”. There is nothing documented that de Béchamel was even a chef or the inventor of the prestigious sauce. The word mayonnaise was not the original name for the condiment we use today. Mahonnaise is the word that was accidentally miss-spelled in cook books. It is believed that mayonnaise was created in the French cities of Mayons and Bayonne. There are also many conflicting theories of this egg based emulsion. In 1910, Nina Hellman made a dressing for her husband to use on sandwiches and salads that he served i...