Emeril Lagasse’s version of the classic sauce.

Béchamel sauce was invented in Italy. The original “Biancomangiare” which is a sweet version, made with almonds, dates back to Maestro Martino. He wrote a book called “Libro de arte conquinaria” written in vernacular (1450).

I found this Sunday Gravy recipe and it sounded delicious so with much anxiety I served it to my son-in-law (last name Cimorelli). He paid me a great compliment and said it’s like he remembers his grandmother making. Then he asked that I never make it for his mother because it’s better than hers!