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bechamel sauce

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bé⋅cha⋅mel

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

Origin:
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. 2009.
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bé·cha·mel sauce   (bā'shə-měl')   
n.  A white sauce of butter, flour, and milk or cream.

[French sauce béchamel, after Louis de Béchamel (1603-1703), chief steward of Louis XIV.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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