bechamel sauce: meaning, definition, pronunciation and examples
B2Formal/Technical
Quick answer
What does “bechamel sauce” mean?
A classic white sauce made by thickening milk with a butter and flour roux.
Audio
Pronunciation
Definition
Meaning and Definition
A classic white sauce made by thickening milk with a butter and flour roux.
A foundational mother sauce in French cuisine, used as a base for many other sauces or as a creamy component in dishes like lasagna, moussaka, and croque monsieur.
Dialectal Variation
British vs American Usage
Differences
Spelling preference for 'béchamel' (with accent) is more common in UK publishing; 'bechamel' (without accent) is frequent in US. The term is equally known among cooking enthusiasts in both varieties.
Connotations
In both varieties, connotes classic, often French-influenced, cooking. May carry a slight connotation of sophistication or traditional technique.
Frequency
Similar frequency in culinary contexts. The simple term 'white sauce' is a more common everyday synonym, especially in UK domestic cooking.
Grammar
How to Use “bechamel sauce” in a Sentence
[verb] + bechamel sauce (e.g., make, prepare, use)bechamel sauce + [verb] (e.g., thickens, bubbles, coats)[adjective] + bechamel sauce (e.g., creamy, lumpy, seasoned)Vocabulary
Collocations
Examples
Examples of “bechamel sauce” in a Sentence
verb
British English
- You need to bechamel the leeks before assembling the pie.
- She expertly bechamelled the base for the lasagne.
American English
- First, you bechamel the vegetables for the casserole.
- The recipe says to bechamel the chicken before baking.
adverb
British English
- [No standard adverbial use]
American English
- [No standard adverbial use]
adjective
British English
- A bechamel-based lasagne is classic.
- He prefers a bechamel sauce to a tomato one.
American English
- The bechamel component is what makes it rich.
- It's a bechamel-style gravy.
Usage
Meaning in Context
Business
Rare, except in the food industry, catering, or restaurant supply.
Academic
Used in culinary arts, food history, or gastronomy papers.
Everyday
Used in cooking discussions, recipes, and food blogs.
Technical
Standard term in professional cookery and French cuisine terminology.
Vocabulary
Synonyms of “bechamel sauce”
Strong
Neutral
Weak
Vocabulary
Antonyms of “bechamel sauce”
Watch out
Common Mistakes When Using “bechamel sauce”
- Mispronouncing as /ˈbetʃəmel/.
- Misspelling as 'beshamel' or 'bechamelle'.
- Confusing it with 'velouté' sauce (which uses stock, not milk).
FAQ
Frequently Asked Questions
Essentially, yes. 'Bechamel' is the formal French culinary term, while 'white sauce' is the common English name for the same basic preparation.
Technically, no. Using cream creates a different, richer sauce (often a 'cream sauce'). Authentic bechamel uses milk. However, many modern recipes take liberties for a richer result.
Lumps usually form if the milk is added too quickly to the hot roux, causing the flour to clump. The key is to add the milk slowly while whisking vigorously.
They are distinct. Bechamel is a French mother sauce made with a roux and milk. Alfredo is an Italian pasta sauce made primarily from butter, Parmesan cheese, and pasta water, with no roux.
A classic white sauce made by thickening milk with a butter and flour roux.
Bechamel sauce is usually formal/technical in register.
Bechamel sauce: in British English it is pronounced /ˌbeɪ.ʃəˈmel ˌsɔːs/, and in American English it is pronounced /ˌbeɪ.ʃəˈmɛl ˌsɔs/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “[No common idioms for this specific term]”
Learning
Memory Aids
Mnemonic
Think: 'BE-Creamy-MEL' – it's a sauce you 'be' making that ends up creamy and mell(ow).
Conceptual Metaphor
A FOUNDATION/BASE (for other sauces and dishes).
Practice
Quiz
What is the primary thickening agent in a standard bechamel sauce?