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Related to béchamel sauce: Velouté sauce
A white sauce of butter, flour, and milk or cream. Also called cream sauce.
[French sauce béchamel, after Louis de Béchamel (1603-1703), chief steward of Louis XIV.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a thick white sauce flavoured with onion and seasonings
[C18: named after the Marquis of Béchamel, steward of Louis XIV of France and its creator]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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|Noun||1.||bechamel sauce - milk thickened with a butter and flour roux|
sauce - flavorful relish or dressing or topping served as an accompaniment to food
blanc - a white sauce of fat, broth, and vegetables (used especially with braised meat)
cheese sauce - white sauce with grated cheese
cream sauce - white sauce made with cream
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.