English
Etymology
Partial calque of French sauce béchamel,
named after French gastronome Louis Béchameil de Nointel (1630–1703).
Noun
béchamel sauce (countable and uncountable, plural béchamel sauces)
- A simple white sauce made from a roux of butter and flour to which is added hot milk.
Synonyms
Translations
white sauce made with butter, flour and milk
- Catalan: beixamel (ca) f
- Chinese:
- Mandarin: 貝夏梅爾調味醬 / 贝夏梅尔调味酱 (bèixiàméi'ěr tiáowèijiàng), 白汁 (zh) (báizhī), 白醬 / 白酱 (báijiàng), 貝夏媚醬 / 贝夏媚酱 (bèixiàmèijiàng)
- Czech: bešamel (cs) m
- Dutch: bechamelsaus (nl)
- Esperanto: beŝamelo
- Finnish: valkokastike, béchamelkastike
- French: sauce béchamel (fr) f
- Galician: bechamel (gl)
- German: Béchamelsauce f, Milchsoße f
- Greek: σάλτσα μπεσαμέλ f (sáltsa besamél)
- Hungarian: besamelmártás (hu)
- Irish: brachán bán m, brachán plúir m
- Italian: besciamella (it) f
- Kazakh: бешамель (beşamel)
- Polish: beszamel (pl) m, biały sos m
- Portuguese: molho béchamel m, béchamel m
- Russian: бешаме́ль (ru) m (bešamélʹ)
- Serbo-Croatian:
- Cyrillic: бешамел m, бешамел сос
- Latin: bešamel (sh) m, bešamel sos m
- Spanish: bechamel f, besamel f
- Swedish: béchamelsås c
- Turkish: beşamel (tr), beşamel sos
- Welsh: grefi gwyn m, grefi llaeth m
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Further reading