What is Béchamel sauce? Why is it known as the ‘Mother of sauces’?

It is believed that Bechamel sauce was first created as a creamy white sauce known as ‘Salsa Colla’ in Tuscany. This traditional sauce recipe came to France with Catherine de Medici, Queen of France. When Marie de Medici was sent to France to marry King Henry IV. She was accompanied by her chef, who made this creamy sauce used in Italian regions of Tuscany and Emiglia Romagna.

Some historians attribute the invention of Béchamel sauce to Louis de Béchameil, a Financier who was at the honorary post of Chief Steward to King Louis XIV of France in the 17th century.

There are many stories that revolve around the origin of the ancient sauce, one such belief is that it was brought to France from Italy in 1533. Bechamel sauce was believed to be named for the beautiful amalgamation of flour and water masks known as ‘Balsamo,’ used by women in Florence. The name of this sauce first appeared in The Modern Cook, written by Vincent La Chapelle and published in 1733. Also, in the 17th century, famed chef La Varenne wrote about Béchamel in “The French Cook.” La Varenne wrote about making Roux — a butter and flour paste — and then using that to make sauces thicker and richer.