[Sca-cooks] white wine and butter sauce

[Johnna Holloway]

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