A Béchamel sauce made with soft Mascarpone cheese, butter and flavored with nutmeg, without any flour. This velvety béchamel has a smooth texture and delicate flavor, making it ideal for dressing lasagna, baked vegetable casseroles and pasta or rice timbales.
Ready-to-use béchamel sauce is perfect for lasagna, pasta or rice timbales, baked vegetables, and any oven-baked dish where you want to keep the texture soft and cohesive.
Once opened, store in the refrigerator.
Béchamel sauce has French origins… but Italian roots!
Although it’s considered one of the “mother sauces” of French cuisine, béchamel actually has Italian origins. It was introduced to France in the 17th century by Catherine de’ Medici, who brought many Tuscan recipes to the French court after marrying Henry II. In Italy, it was a simple sauce made of milk and butter, later refined in France. The sauce is named after Louis de Béchameil, the maître d’hôtel (head steward) of King Louis XIV’s court. While he wasn’t its creator, he helped popularize it beyond France. Today, béchamel is one of the most widely used sauces in kitchens around the world, and serves as the base for other classic sauces like Mornay.
