bechameln.
/beɪʃəˈmɛl/, /bɛʃəˈmɛl/, U.S. /ˌbeɪʃəˈmɛl/, /ˌbɛʃəˈmɛl/ Cookery.
A kind of fine white sauce thickened with cream.
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the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces
galantine1304
civya1325
egerdouce1381
gravy?c1390
camelinea1425
chawdronc1440
saffron sauce?a1505
sibber-sauce1556
ferry?1570
oxoleum1574
slabber-sauce1574
saupiquet1656
slapsauce1708
brown sauce1723
bread sauce1727
custard1747
bechamel1789
caper-sauce1791
tomato sauce1804
custard cream1805
allemande1806
sambal1815
Reading sauce1816
Harvey's Sauce1818
velouté sauce1830
suprême sauce1833
parsley sauce1836
agrodolce1838
Worcestershire sauce1843
espagnole1845
pestoa1848
cheese sauce1854
nam prik1857
Worcester sauce1863
Béarnaise sauce1868
Béarnaise1877
Yorkshire Relish1877
sauce mousseline1892
velvet sauce1893
gribiche1897
mornay sauce1900
sugo1906
sofrito1913
chile con queso1916
foo yung1917
marinara1932
pistou1951
hoisin1957
salsa verde1957
pico de gallo1958
sriracha1959
carbonara1962
amatriciana1963
arrabbiata1963
ponzu1966
puttanesca1971
chermoula1974
tikka masala1975
mojo1983
queso1989
1789 Glasse's Art of Cookery (new ed.) ii. 44 Have ready a bishemel.
1835 W. Beckford Recoll. Monasteries Alcobaça & Batalha 95 The sautés and bechamels [were] beyond praise.
This entry has not yet been fully updated (first published 1887; most recently modified version published online December 2021).
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n.1789