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| The American Heritage® Dictionary of the English Language: Fourth Edition. 2000. |
| béchamel sauce |
| SYLLABICATION: | bé·cha·mel sauce |
| PRONUNCIATION: |  b  sh -m l |
| NOUN: | A white sauce of butter, flour, and milk or cream. |
| ETYMOLOGY: | French sauce béchamel, after Louis de Béchamel (1603–1703), chief steward of Louis XIV. |
| The American Heritage® Dictionary of the English Language, Fourth Edition. Copyright © 2000 by Houghton Mifflin Company. Published by the Houghton Mifflin Company. All rights reserved. | |
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