[Sca-cooks] white wine and butter sauce
Johnna Holloway
johnnae at mac.com
Thu Jul 28 03:47:35 PDT 2011
According to John and Karen Hess, "the invention of bechamel sauce is
always attributed to Bechameil, Marquis de Nointel." His dates are
1630–1703.
Johnnae
On Jul 27, 2011, at 10:29 PM, Stefan li Rous wrote:
> I had posted the message below to the Atlantia list and Baroness
> Julia Windsor replied with:
> "Perhaps a nice white wine and butter sauce.". So, what is a white
> wine and butter sauce? Is it just white wine and butter whisked
> together? Is it emulsified? Is it period? I also stated below that
> I thought bechamel sauce was post-period. Is it?
>
> Thanks,
> Stefan
More information about the Sca-cooks
mailing list