[bey-shuh-mel; French bey-sha-mel]
a white sauce, sometimes seasoned with onion and nutmeg.
Also called bechamel sauce.

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

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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Word Origin & History

1796, named for Louis XIV's steward, Louis de Béchamel, marquis de Nointel (16301703), who perfected it.
Online Etymology Dictionary, © 2010 Douglas Harper
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Example sentences
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.
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