bain-marie

[ beyn-muh-ree; French ban-ma-ree ]

noun

, plural bains-ma·rie [beyn, -m, uh, -, ree, ba, n, -m, a, -, ree].

1. (in cooking) a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them.
2. British. a double boiler.

bain-marie

/ bɛ̃mari /

noun

1. a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm

Word History and Origins

Origin of bain-marie¹

1815–25; < French, Middle French, translation of Medieval Latin balneum Mariae literally, bath of Mary, reputed to be a Jewish alchemist who devised such a heating technique, and sometimes identified with Moses' sister Miriam

Word History and Origins

Origin of bain-marie¹

C19: from French, from Medieval Latin balneum Mariae , literally: bath of Mary, inaccurate translation of Medieval Greek kaminos Marios , literally: furnace of Miriam , alleged author of a treatise on alchemy

Example Sentences

The table fork is far less time-honored than such objects as the colander, the waffle iron, the bain-marie.

From The Daily Beast

Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice.

From Project Gutenberg

Heat in a bain-marie, and turn out of the pie dish, and serve with a very good sauce poured round it.

From Project Gutenberg

A matelote may be made three or four days in advance, and then warmed in boiling water (bain-marie) just before serving it.

From Project Gutenberg

It may also be kept three or four days and warmed in a bain-marie; it improves it as much as that of rabbit.

From Project Gutenberg

Above the sink, hot plate, and bain marie, is an iron rack nine feet long with hooks to hang huge saut-pans.

From Project Gutenberg