bɛʃəmɛl

Definitions

1. noun

A basic white sauce made from a roux of butter and flour, milk, and seasonings, often used in French cuisine to accompany vegetables, meats, and pasta dishes.

“The lasagna was smothered in a rich bechamel sauce.”

2. proper noun

A type of white sauce named after Louis de Béchamel, a French financier and chef.

“The bechamel sauce recipe was passed down from my grandmother, a skilled French chef.”