Béchamel Sauce History

Duke Philippe De Mornay

Béchamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a great Protestant writer and was called the Protestant Pope. He is also credited with being the creator of Mornay Sauce. The Béchamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with inventing Sauce Chasseur, Sauce Lyonnaise and Sauce Porto.

Marquis Louis de Bechameil (1603-1703), a 17th century financier who held the honorary post of chief steward of King Louis XIV’s (1643-1715) household and is also said to have invented the Béchamel Sauce when trying to come up with a way of eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Béchamel Sauce.

It is more likely that Chef Francois Pierre de La Varenne (1615-1678) created the Béchamel Sauce. He was a court chef during King Louis XIV’s (1643-1715) reign, during the same time that Bechameil was there. La Varenne is often cited as being the founder of haute cuisine. La Varenne wrote ”Le Cuisinier Francois”, which included the ”Béchamel Sauce”. It is thought that he dedicated it to Béchameil as a compliment.