How Do You Spell BECHAMEL SAUCE?

Pronunciation: [bˈɛt͡ʃe͡ɪmə͡l sˈɔːs] (IPA)

Bechamel Sauce is a basic white sauce made from butter, flour, and milk. The spelling of this word can be a bit tricky, as it is French in origin. The correct pronunciation is /bəˈʃæməl/ (buh-SHAM-uhl). The first syllable is pronounced with a weak vowel sound, while the second syllable is emphasized. The "ch" is pronounced like "sh," and the final "el" is pronounced like "uhl." With a little practice, you'll be able to confidently pronounce Bechamel Sauce every time.

BECHAMEL SAUCE Meaning and Definition

1. Bechamel sauce is a classic French white sauce that is commonly used in French and Italian cuisine. It is a creamy, smooth, and velvety sauce that is made by combining melted butter and flour to form a roux, which is then cooked together with milk until it thickens and creates a smooth sauce.

   The process of making Bechamel sauce involves melting butter in a saucepan, then gradually adding flour to create a smooth paste known as a roux. The roux is cooked over low heat for a few minutes to remove the raw taste of flour. Milk is then slowly added to the roux, whisking constantly to ensure a lump-free sauce. The sauce is simmered until it thickens to a creamy consistency, and typically seasoned with salt, white pepper, and nutmeg for flavor.

   Bechamel sauce serves as a versatile base for many dishes and is commonly used in various recipes such as lasagna, macaroni and cheese, soufflés, gratins, and croquettes. It provides a rich and creamy texture to dishes, adding depth and enhancing the flavors of other ingredients.

   The name "Bechamel" is derived from the French Marquis Louis de Bechamel, who was the financier of King Louis XIV and is credited with popularizing this sauce in French cuisine. Bechamel sauce is often considered one of the five “mother sauces” in classic French cooking, along with Hollandaise, Velouté, Espagnole, and Tomato.

Common Misspellings for BECHAMEL SAUCE

• vechamel sauce
• nechamel sauce
• hechamel sauce
• gechamel sauce
• bwchamel sauce
• bschamel sauce
• bdchamel sauce
• brchamel sauce
• b4chamel sauce
• b3chamel sauce
• bexhamel sauce
• bevhamel sauce
• befhamel sauce
• bedhamel sauce
• becgamel sauce
• becbamel sauce
• becnamel sauce
• becjamel sauce
• becuamel sauce

Etymology of BECHAMEL SAUCE

The word "Bechamel" originates from the French language. It is named after its creator, Louis de Béchameil, the Marquis de Nointel, who was a financier, politician, and renowned gourmet during the 17th century in France. He is believed to have popularized this smooth and creamy white sauce. The term "sauce Béchameil" was first mentioned in François Pierre La Varenne's cookbook, "Le Cuisinier François", published in 1651. It later evolved and became known as "bechamel sauce" internationally.