Definition: Bechamel is a creamy basic French white sauce is made by stirring milk into a butter-flour mixture called a roux. The thickness of the sauce depends on the proportion of flour and butter to milk.
Pronunciation: BEH shs mell ...
Making the Perfect Bechamel Sauce
By: Aaron Baer Harsha
Béchamel, or "white sauce" as it is often referred to in America, is one of the French mother sauces and a valuable weapon for any cook to have in his arsenal.
Bechamel Sauce: by this name, the sauce's origin is attributed to Louis de Bechamel, of the court of King Louis XIV.
Bechamel
A ponsey sauce named after Louis de Bechamel. A white sauce flavoured with vegetables and bouquet garni.
Beat ...
bechamel sauce
A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each.
Bechamel
Béchamel is a standard white sauce made from milk and roux.
Beignet ...
Bechamel: a white sauce made by thickening milk with roux. A basic bechamel may be a mother sauce for many small sauces; seasoned bechamel is a finished sauce. A rich cream sauce made from cream and a roux, with an onion pique.
Bechamel sauce:
This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening.
Bechamel: ...
Bechamel Sauce (bay-shah-mell)
A French leading sauce made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce.
:Bechamel sauce :Mirepoix sauce :Le Tourin ed to wikibooks :Coq au Vinrecipe ed to wikibooks restored as a typical and culturally important dish :Ratatouilleed to wikibooks restored as a typical and culturally important dish :Crè ...
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To make a bechamel sauce with a birch twig whisk, start by making a roux from equal parts butter and flour. Melt the butter in a saucepan over low heat, and add the flour, whisking until the mixture is thoroughly combined and cooked.
olive oil bechamel
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A bechamel sauce enriched with egg yolks and flavoured with grated Gruyere cheese. It is used to coat dishes to be glazed under the grill or browned in the oven, including poached eggs, fish, shellfish, vegetables. Mortadella ...
Bechamel One of the "Mother" sauces, this white sauce is made by adding milk to a roux. Bisque A seasoned shellfish puree flavored with white wine, cognac, and fresh cream, used as the basis of a soup.
balsamella (It.) Bechamel sauce.
balsam pear See bitter melon.
balut (Phil.) A fertilized duck egg nearly ready to hatch; considered
a great delicacy to Filipinos and some Malaysians but an acquired
taste to others.
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Mornay Sauce - A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.
Mortadella - Large,lightly smoked sausages made of pork, beef, or veal.
Moussaka (the stress is on the last syllable) is a baked lamb and eggplant casserole covered with a thick layer of bechamel sauce that becomes golden and crusty.
Mornay Sauce - A sauce similar to bechamel sauce but with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.
Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L Handle
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450g of mixed vegetables-carrot, leek, and swede make a good combination
50g butter
25g plain flour
90ml fresh single cream
150ml milk
600ml white or chicken stock (or use Bechamel sauce for special occasions) ...
Mornay: Bechamel sauce enriched with egg yolks, Parmesan, and Gruyére
mortier: mortar (heavy bowl for grinding with a pestle)
mouiller: to cover with liquid, stock, wine, etc., or to add a specific amount of liquid as directed in the recipe.
The grand sauces are demiglace, veloute, bechamel, hollandaise, and tomato. Also called mother sauce.
Grand veneur (Fr.): chief huntsman; usually a brown sauce for game, with red currant jelly.
Grand Vin (high-class wine).
 See also: Sauce, Roast, Bread, Milk, Butter
  
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