from The Century Dictionary.

  • noun In cookery, a white sauce of elaborate composition, named from its inventor, Louis de Béchamel or Béchameil, marquis of Nointel, steward to Louis XIV.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (Cookery) A rich, white sauce, prepared with butter and cream.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Alternative spelling of béchamel.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun milk thickened with a butter and flour roux


Sorry, no etymologies found.



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