June 15th, 2010
09:41 AM ET
Share this on:

béchamel
bay-shah-MEL
Category: Ingredient
Origin: French
Definition: A classic French sauce made by slowly mixing scalded milk with a roux. A base sauce that serves as the jumping-off point for many other sauces, such as Mornay (béchamel with cheese)

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


Next entry »
« Previous entry

Comments are closed.

Next entry »
« Previous entry
Pinterest
 
| Part of
Follow

Get every new post delivered to your Inbox.

Join 7,052 other followers