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béchamel

[bey-shuh-mel; French bey-sha-mel] /ˈbeɪ ʃəˌmɛl; French beɪ ʃaˈmɛl/
noun
1.
a white sauce, sometimes seasoned with onion and nutmeg.
Also called bechamel sauce.
Origin of béchamel
1790-1800
First recorded in 1790-1800; named after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator
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Based on the Random House Dictionary, © Random House, Inc. 2017.
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Word Origin and History for bechamel-sauce

bechamel

n.

1796, from French béchamel, named for Louis XIV's steward, Louis de Béchamel, marquis de Nointel (1630-1703), who perfected it. Gamillscheg identifies him as a great gourmet of the time ("eines bekannten Feinschmeckers des 17. Jhdts.").

Online Etymology Dictionary, © 2010 Douglas Harper
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17
20
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