bechamel: meaning, definition, pronunciation and examples
C1Formal/Culinary
Quick answer
What does “bechamel” mean?
A white sauce made from butter, flour, and milk, seasoned with onion and other flavorings.
Audio
Pronunciation
Definition
Meaning and Definition
A white sauce made from butter, flour, and milk, seasoned with onion and other flavorings.
The term primarily refers to the culinary sauce but can also refer to dishes that prominently feature this sauce (e.g., a bechamel-based pasta bake).
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning or usage. The term is standard in both culinary traditions.
Connotations
Connotes classic French/European cuisine and slightly formal cooking in both regions.
Frequency
Slightly more frequent in British English due to historical culinary influences, but well-established in American professional cooking.
Grammar
How to Use “bechamel” in a Sentence
[verb] a bechamel (make, prepare, season)[bechamel] + [verb] (thickens, coats, bubbles)Vocabulary
Collocations
Examples
Examples of “bechamel” in a Sentence
verb
British English
- You need to bechamel the vegetables before assembling the pie.
American English
- The recipe says to bechamel the pasta layers.
adjective
British English
- The bechamel layer was perfectly golden.
American English
- A bechamel-based casserole is classic comfort food.
Usage
Meaning in Context
Business
Rare. Might appear in restaurant supply or menu planning contexts.
Academic
Used in culinary arts, gastronomy, or food history texts.
Everyday
Used by home cooks or in recipes; not common in casual conversation.
Technical
Standard term in professional cooking, recipe books, and culinary education.
Vocabulary
Synonyms of “bechamel”
Vocabulary
Antonyms of “bechamel”
Watch out
Common Mistakes When Using “bechamel”
- Mispronouncing as 'be-CHA-mel' or 'BECK-uh-mel'. Misspelling as 'beshamel' or 'besciamella' (the Italian term).
FAQ
Frequently Asked Questions
Bechamel is a white sauce made with a roux (butter and flour) and milk. Alfredo sauce is an Italian sauce made primarily from butter, Parmesan cheese, and pasta water, with no roux.
In French haute cuisine, it is one of the five foundational sauces from which many other secondary sauces are derived (e.g., adding cheese creates Mornay sauce).
No, using milk (or a milk alternative) is essential for the classic flavor and texture. Using water would create a completely different, bland sauce.
No. A roux is the cooked mixture of equal parts fat and flour used to thicken sauces. Bechamel is the finished sauce made by adding milk to a white roux.
A white sauce made from butter, flour, and milk, seasoned with onion and other flavorings.
Bechamel is usually formal/culinary in register.
Bechamel: in British English it is pronounced /ˈbeɪ.ʃə.mel/, and in American English it is pronounced /ˈbeɪ.ʃə.mel/ or /ˌbeɪ.ʃəˈmel/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “As smooth as bechamel (rare, creative)”
Learning
Memory Aids
Mnemonic
Think: 'BAY-sha-mel' — You make it at the BAY of the stove, SHAke it, and it MELts in your mouth.
Conceptual Metaphor
A FOUNDATION/FRAMEWORK (it is a 'mother sauce' upon which other sauces are built).
Practice
Quiz
What is the main liquid component of a traditional bechamel?