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What (who) is BECHAMEL - definition
SAUCE OF FRENCH CUISINE
Bechamel; Béchamel; Sauce béchamel; White sauce; Sauce bechamel; Sauce blanche; Bchamel sauce; Bechamel sauce; Besciamella; Sauce Béchamel; Sauce Bechamel; Roux sauce; Béchemel sauce; Béchemel; Salsa blanca; Beschamel
Bechamel
·noun A rich, white sauce, prepared with butter and cream.
Béchamel sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by volume) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.
bechamel
['be???m?l]
¦ noun a rich white sauce made with milk infused with herbs and other flavourings.
Origin
named after the Marquis Louis de Bechamel, who is said to have invented a similar sauce.
Wikipedia
Béchamel sauce
Béchamel sauce ( French: [beʃamɛl]) is one of the "mother sauces" of French cuisine.
This sauce is traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk, with ground nutmeg added to enhance the flavor.
Examples of use of BECHAMEL
1. Francois Pierre de La Varenne, who was born in 1618, is credited with revolutionising French cookery, introducing bisque, bechamel sauce and hollondaise sauce.
2. The "Croque and Dagger," a mystery of eggs, bacon, bechamel, melted Gruyere and toasted French bread comes with home fries ($7.''). For lunch or dinner, the succulent ginger–lime–glazed swordfish accompanied by steamed rice and a side salad is a tangy treat ($10.05). 2453 18th Street NW.; (202) 232–8800.