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bechamel::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | bechamel sauce, white sauce |
| Type of | sauce |
| Has types | blanc, cheese sauce, cream sauce |
Examples of bechamel
bechamel
Top with a few tablespoons of bechamel and a few spoonfuls of the bacon mixture.
From the post-gazette.com
Repeat with another layer of potatoes, another layer of bechamel and more bacon.
From the post-gazette.com
Or at least, the bechamel filling that will be used in this evening's croquetas.
From the guardian.co.uk
Continue layering and cover top layer with additional bechamel and grated cheese.
From the omaha.com
It makes gumbo thicker than water, makes bechamel creamy and bordelaise silky.
From the charlotteobserver.com
Top with one last layer of potatoesand spoon remaining bechamel over the top.
From the post-gazette.com
Place the galette dough over the bechamel sauce, and brush with the egg wash.
From the sacbee.com
Once boiling, cook for two minutes, until you have a smooth, thick bechamel.
From the guardian.co.uk
Spread with some of the bechamel sauce, grated cheeses and zucchini mixture.
From the omaha.com
- White sauce: milk thickened with a butter and flour roux
- Bu00E9chamel sauce (/bu025Bu0283u0259u02C8mu025Bl/ or /beu026Au0283u0259u02C8mu025Bl/; French: Bu00E9chamel ), also known as white sauce, is made from a white roux (butter and flour) and milk. Even though it first appeared in Italian cooking books (constituting one of the simplest sauce of the Italian cuisine), it is now considered one of the mother sauces of French cuisine...
- (French) A rich cream sauce made from cream and a roux, with an onion pique.
- A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
- A white sauce made by boiling milk and adding it to a roux sauce. Usually seasoned with salt, pepper, cayenne and nutmeg.
- Flour, milk and butter based with onion
- A white sauce used as a base for other sauces
- White sauce made with milk or cream. Named for a famous cook.
- (BAY-shah-MELL): A grand sauce made from milk and white roux.
