béchamel

[bey-shuh-mel, bey-sha-mel]

noun

1. a white sauce, sometimes seasoned with onion and nutmeg.

Word History and Origins

Origin of béchamel¹

First recorded in 1790–1800; named after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator

Example Sentences

The sprouts are more like the main event than a side when generously embellished the way these are, with creamy béchamel, Parmesan and pancetta.

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So I gave in to indulgence and made a béchamel: one of the five mother sauces of classical French cooking, a simple alchemy of butter, flour and milk that turns heat into velvet.

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That name alone delights me — it roughly translates to“Mr. Crunch” — and the sandwich itself even more: ham and cheese layered with creamy béchamel, broiled until bubbling and golden, essentially a Parisian grilled cheese in a tuxedo.

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The pasta starts with béchamel sauce that’s stirred in with sweet butternut squash purée and a “rich, nutty, and tangy blend of Gouda, Cheddar, and Parmesan cheeses,” according to TJ’s.

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Highlights included moussaka, a layered eggplant dish with well-seasoned meat and creamy béchamel, and pastitsio, a Greek-style lasagna that did not disappoint.

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