Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce?

Is there a name for this sauce?

I often do this mixture but I've never seen it in any recipe.

share|improve this question
2  
I think more traditional approaches would just be to add cream to the tomato sauce... or a soft fresh cheese like mozzarella. This creates what Italian American's call a "pink sauce." –  SAJ14SAJ Oct 19 '13 at 14:39
    
Tomato cream sauce with basil is rather close, but simpler; it's simply concentrated tomato paste, butter, cream, maybe garlic, and salt and pepper to taste. Fresh basil as garnish. –  JasonTrue Oct 19 '13 at 17:38
2  
I've seen lasagna recipes that use a bechamel and tomato sauce, but they're layered, not mixed. –  Carey Gregory Oct 19 '13 at 17:59

2 Answers 2

up vote 2 down vote accepted

Although I am uncertain about Italian cookery, this operation would seem fairly unorthodox in the French repertoire. That being said, it is customary to add cream, salt pork or bacon, and flour to sauce tomate, which essentially replicates the addition of Bechamel, although it seems Escoffier deigned not to include cream in his recipe for this mother sauce.

Perusing the section of compound white sauces in Escoffier's Guide Culinaire, there are several sauces that are at least similar to that which you described,

. Sauce Aurore - A Veloute to which tomato puree is added; for eggs, meat, and poultry

. Sauce Soubise Tomatee - A soubise is a sauce with onions that may have bechamel as a base

. Sauce Villeroy Tomatee - An Allemande to which tomato puree is added

Now I would suggest simply calling what you described "Sauce Tomate a la Creme" and not be discouraged to not find its exact replica in the canons of classical cuisine.

share|improve this answer

In Italy we usually mix béchamel and tomato sauce for "Pasta al forno" (or "pasta pasticciata") and lasagna, in order to not have a full distinction in the final dish between the two sauces and their tastes.

However this is not mandatory, but my grandma, my mum and me are used to do it (and I see some other people doing the same).

P.s. I live in Italy and I'm 100% italian :-)

share|improve this answer
    
I don't live in Italy but I've recently started doing this and it's delicious, especially with a little left-over pieces of cheese whisked in. –  Pointy Jan 28 at 21:56

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.