béchamel

[ bey-shuh-mel; French bey-sha-mel ]
/ ˈbeɪ ʃəˌmɛl; French beɪ ʃaˈmɛl /
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noun

a white sauce, sometimes seasoned with onion and nutmeg.

Origin of béchamel

First recorded in 1790–1800; named after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator
Also called bechamel sauce.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

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Word Origin and History for bechamel

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