béchamel

American  

[bey-shuh-mel, bey-sha-mel] / ˈbeɪ ʃəˌmɛl, beɪ ʃaˈmɛl /

noun

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

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Etymology

Origin of béchamel

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

Explanation

Bechamel is a rich, pale-colored sauce made with milk. You can make lasagna with bechamel instead of the more traditional tomato sauce. Another name for bechamel — or béchamel — is "white sauce." Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce. The word bechamel comes from the name of a servant of King Louis XIV of France, Louis de Béchamel, who is said to have invented it in the 17th century.

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.

From The Wall Street Journal • Nov. 15, 2025

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

From Salon • Sep. 3, 2025

It also has a triple truffle cheese béchamel sauce, while the crunchy bits on the top of a lasagne are replicated with shavings of pasta sheet.

From BBC • Mar. 9, 2023

The cooked chard is dabbed with fresh ricotta and Parmesan, then covered with a creamy béchamel sauce and topped with crunchy breadcrumbs.

From Seattle Times • Nov. 14, 2022

A woman is making béchamel for lasagna, but not the way Grandpa does it.

From "A Heart in a Body in the World" by Deb Caletti