béchamel sauce

/ ˌbeɪʃəˈmɛl /

noun

1. a thick white sauce flavoured with onion and seasonings

Word History and Origins

Origin of béchamel sauce¹

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

Example Sentences

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

From Project Gutenberg

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

From Project Gutenberg

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

From Project Gutenberg

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.

From Project Gutenberg

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

From Project Gutenberg