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[bey-shuh-mel; French bey-sha-mel] /ˈbeɪ ʃəˌmɛl; French beɪ ʃaˈmɛl/
a white sauce, sometimes seasoned with onion and nutmeg.
Also called bechamel sauce.
Origin of béchamel
1790-1800; named after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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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

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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