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béchamel sauce

/ ˌbeɪʃəˈmɛl /

noun

  1. a thick white sauce flavoured with onion and seasonings
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


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Word History and Origins

Origin of béchamel sauce1

C18: named after the Marquis of Béchamel , steward of Louis XIV of France and its creator
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Example Sentences

For a maigre dish use fillets of fish, truffles, mushrooms, and Bechamel sauce (No. 3).

Poulette Sauce:—A bechamel sauce, to which white wine and sometimes eggs are added.

Drain them, take out the herbs, and season with two glasses of Bechamel sauce (No. 3).

Then mix two tablespoonsful of good Bechamel sauce (No. 3) with the raw yolk of one or two eggs and add it to the rest.

"It's the Bechamel sauce on it that you like, I suspect," said Bettina.

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