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(ˈbeɪ ʃəˌmɛl, ˌbeɪ ʃəˈmɛl)

a white sauce, sometimes seasoned with onion and nutmeg.
[1790–1800; after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.bechamel - milk thickened with a butter and flour rouxbechamel - 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


[ˌbeɪʃəˈmɛl] N (also bechamel sauce) → besamel f
References in periodicals archive ?
ParmStar also sell the Parma - a popular Australian variant which replaces Teesside's bechamel with a tomato-based Napoli sauce and sneaks in a slice of ham beneath the two types of melted cheese.
Contract awarded for Suminiistro Lunch: Gardener Combined Rice In Breast Bechamel American Sweet Potato Salad Pio V, Fruit Cocktail Mixed.
WITH LOCAL PRODUCE From Mark Threadgill, head chef at Portmeirion Hotel 150ml milk Method Make a bechamel sauce by melting the butter and whisking together the flour and milk.
PATRICK LEIGH FERMOR'S MOUSSAKA (Serves 6-8) INGREDIENTS 1 aubergine, sliced lengthways 3 courgettes, sliced lengthways About 300ml olive oil Salt 2 large potatoes, peeled and sliced lengthways 2 small onions, chopped 2 cloves garlic, chopped 750g minced beef 3 beefsteak tomatoes, chopped 1 cinnamon stick 1 bay leaf 12 turns/grinds black pepper For the bechamel sauce: 100ml butter 100g plain flour 750ml full-fat milk 3 eggs 1/4tsp grated nutmeg 150g graviera cheese (or Gruyere if unavailable), freshly grated METHOD BEGIN by salting the aubergine and courgette slices and leaving them for about 30 minutes, then rinse and dry on kitchen paper.
Bechamel -- Also called "white sauce," bechamel is one of the five classic French "mother sauces" that's migrated to other cuisines.
In addition, a full menu of French cuisine includes: Paris croque-monsieur with Comte cheese, Pain du Roy Bressan sandwich made with roasted chicken, pan-sauteed mushrooms, Comte cheese and light bechamel sauce and Angus beef fillet served with thyme flavoured roasted baby potatoes and Bearnaise sauce.
For this vegetarian lasagna, I layer lemony ricotta with a creamy bechamel sauce and grated Parmigiano-Reggiano.
Delyte 9 is ideal for blended sauces and dried mixes, especially those aimed at the pasta sauce and ready meal markets including bechamel and carbonara mixes.
Compatible with: Bechamel pizza lovers Pizza-nality: Bechamel based eg.
Freshly ground black pepper for the white Bechamel sauce
But the best is at the top--creamy Bechamel baked until bubbly and browned at the edges like a thick baked custard.
For a more unusual experience, try the "mistress salad" at bookstore cafe Tmol Shilshom off of Ben Yehuda, or the spinach shakshuka with bechamel at Shosh Cafe in Rehavia, both in Jerusalem.