Béchamelsauce

béchamel sauce, white sauce

noun bay-shah-MEL-zo-suh Rare

Origin: from French, named after Louis de Béchameil

Usage Note

Béchamelsauce is a basic white sauce made from butter, flour, and milk, one of the five French mother sauces. In German cooking it is the base of Lasagne, Gratin, and croquettes. The spelling Béchamelsauce or Bechamelsauce are both used.

Examples

"Für die Lasagne wird eine cremige Béchamelsauce aus Butter, Mehl und Milch zubereitet."

Natural Translation

A creamy béchamel sauce of butter, flour, and milk is prepared for the lasagne.

Literal Translation

For the lasagne is a creamy béchamel-sauce from butter, flour and milk prepared.

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