[bey-shuh-mel; French bey-sha-mel]


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

Word Origin and History for bechamel-sauce



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