béchamel sauce

British  

/ ˌbeɪʃəˈmɛl /

noun

1. a thick white sauce flavoured with onion and seasonings

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Etymology

Origin of béchamel sauce

C18: named after the Marquis of Béchamel , steward of Louis XIV of France and its creator

Example Sentences

France’s croque monsieur: The classic toasted sandwich with ham, cheese and béchamel sauce.

From BBC • May 10, 2023

In the 1951 edition of “The Joy of Cooking,” the first time hot chicken salad appeared in the book, the dish included a béchamel sauce.

From New York Times • Jan. 31, 2022

I like using béchamel sauce instead of ricotta because it holds the mouthwatering lasagna layers together and gives the dish an overall creamy texture.

From Seattle Times • Jan. 4, 2022

First, make a béchamel sauce, which we discussed above.

From Salon • Dec. 11, 2021

It is, of course, understood that béchamel sauce, cold, is like blanc-mange, and that anything coated with it will be enveloped in white jelly, not in a sticky white sauce.

From Choice Cookery by Owen, Catherine