- (in cooking) a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them.
- British. a double boiler.
Origin of bain-marie
Examples from the Web for bain-marie
The table fork is far less time-honored than such objects as the colander, the waffle iron, the bain-marie.The Strange Way We Eat: Bee Wilson’s ‘Consider the Fork’
October 13, 2012
Add this to a good Espagnole (No. 1), and warm it up in a bain-marie.
Boil it up, and then pass it through a sieve and warm it up in a bain-marie.
Put the saucepan in a bain-marie, and stir so that the eggs may not adhere.
Keep the sauce very hot in a bain-marie or in a double saucepan.The Belgian Cookbook
The Americans are shivery people, stewing themselves in a bain-marie.Jonathan and His Continent
- a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm
Word Origin and History for bain-marie
1822, from French bain-marie, from Medieval Latin balneum Mariae, literally "bath of Mary." According to French sources, perhaps so called for the gentleness of its heating. Middle English had balne of mary (late 15c.).