Béchamel sauce

And, uh, I've been talking about it nonstop since I had it in LA.

Good dog name.

So we gotta go there.

What?

Good dog name, Bechamel.

Bechamel? Oh, that is a good dog name.

Yeah, good dog name.

For, like, a white dog.

The high-sounding names attached to French standard dishes are no mere caprice or homage of a French cook to the great in the land, but actually point out their inventor.

Thus, Bechamel was invented by the Marquis de Bechamel.

as a sauce for codfish where filets de lapeyreau a la berry were invented by the duchess de berry daughter of the regent orleans who himself invented pen a la d'orleans while to richelieu we are indebted for hundreds of dishes besides the renowned mayonnaise caille a la mirepoix chartreuse a la mocconce poulet a la villeroy betray the tastes of the three great ladies whose name they bear but not in courts alone as the art had its devotees.

Almost every great name in French literature brings to mind something its owner said or did about cooking.

the history of both these Asian interpretations of Western food, you'll see a common through line of using these shelf-stable ingredients.

You have these things like condensed cream of chicken that becomes a really wonderful sort of like, a stand-in for something like Bechamel.

Um, you have margarine that becomes something that's a little bit more of a shelf-stable version of butter.

And as you cook around these ingredients and start to understand their properties, like a new form of tastiness and a new genre of restaurant comes to be.

But...

If a croque madame spoke to another croque madame about anything other than a croque monsieur, does it pass the Bechamel test?

No. Nope, nope.

That is really

Mm-hmm.

And then the timey-wimey-ness is you, the character you're playing as, Bechamel or [laughs] whatever the hell it is.

Yeah, I was...

I actually went to check 'cause it was like you said.

And that's what I normally do.

That's what I normally do, but I didn't in this.

I was like, "Do you know what? I'm gonna play a, I'm gonna play as Bechamel."

[laughs]

As we mentioned earlier, egg yolks, butter, salt, pepper.

Bechamel, another mother sauce.

Cooked roux plus milk plus salt, pepper, and nutmeg.

Bourguignon, mother sauce Espanol, the brown sauce with the addition of lardons, mushrooms, and wine.

Ravioli centered.

Bechamel controlled.

Micro greens on top.

Feel where your components are going.

Allergies and substitution notes.

Traditional egg pasta contains wheat and egg.

Our dairy-free ingredients have been replaced with Kite Hill Dairy-Free Ricotta, Country Crock Plant-Based Butter, Viola Life Dairy-Free Parmesan, and our Dairy-Free Bechamel.

Always read the current label of any package before Dairy-free product because ingredients and allergen statements can change.