In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.
One of the more common stories is that sauce bechamel was originally created by Louis de Bechamel's chef, who of course named his famous sauce after the guy signing the paychecks (celebrity chefs didn't exist in the 17th century). This "original" version of bechamel was actually a veloute or stock based sauce that was thickened with fresh cream.
Marie-Antoine Careme (1784-1883), considered to be the founder of haute cuisine, continued the tradition of making a stock based sauce, thickened with fresh cream and mounted it at the end of simmering with a liason (see links below).
Along came Escoffier (1886-1935), who's contribution to haute cuisine was to modernize and simplify Careme's complex recipes and ornate style. Escoffier also had the most influence on our understanding of the "Five French Mother Sauces," which he listed as hollandaise, veloute, tomat, espagnole and bechamel. It is at this point this point that bechamel became the milk based sauce thickened with a white roux that is commonly taught in culinary schools today.
Still influenced by Careme's bechamel flavors, Escoffier's version calls for "frying" white veal and minced onion together in butter, without allowing it to brown. This mixture is then added to the roux thickened milk with the addition of thyme, simmered for one hour, strained and seasoned with nutmeg, white pepper and salt.