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béchamel

[bey-shuh-mel; French bey-sha-mel] /ˈbeɪ ʃəˌmɛl; French beɪ ʃaˈmɛl/
noun
1.
a white sauce, sometimes seasoned with onion and nutmeg.
Also called bechamel sauce.
Origin
1790-1800
1790-1800; named after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for bechamel
  • Now if you look online for recipes, you will find many that propose a bechamel laced with almonds.
  • Specialty restaurant pizzas may use a bechamel or pesto sauce rather than tomatoes andor tomato sauce.
  • Your base, essentially a bechamel sauce, must be thick and aggressively flavored.
Word Origin and History for 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
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17
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