béchamel sauce

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Related to bechamel sauce: Mornay sauce, Alfredo sauce

bé·cha·mel 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.]

béchamel sauce



(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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.béchamel sauce - milk thickened with a butter and flour rouxbechamel 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
References in periodicals archive ?
The ingredients include the usual components - but the secret is the special Spanish style bechamel sauce.
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.
The most common types of sauces used by consumers worldwide are tomato sauce (ketchup), soy sauce, mustard sauce, chili sauce, bechamel sauce, and hollandaise sauce.
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.
One of the largest seafood companies in Japan, with processing units in Europe, the USA, China and the Middle East, has purchased up to 20,000 tonnes of Bechamel sauce a year from a third-party manufacturer but wanted to bring this production in-house, initially to its plant in Japan and then to other locations around the world.
Freshly ground black pepper for the white Bechamel sauce
Moussaka is a Greek dish which is like a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.
My recipe is, whatever way you look at it, not a lasagne as most of us know it – minced meat cooked down with tomatoes and herbs, then layered up with bechamel sauce and sheets of pasta, covered with cheese and oven–baked.
Fish fillet - 200gm; Bechamel sauce - 250ml; cream, - 50ml; salt to taste; fish stock - 125ml; grated cheese (parmesan) - 50gm; butter - 25gm; egg yolk or sabayon - 1; few leaves of spinach
Little do they realize that the creamy sauce soaking into their noodles originated with one of the mother sauces of French cuisine, bechamel sauce.
Mix bechamel sauce with rice, and pour on top of the eggplant and tomatoes.