bechamel
31béchamel — bé•cha•mel [[t]ˈbeɪ ʃəˌmɛl, ˌbeɪ ʃəˈmɛl[/t]] n. coo a white sauce, sometimes seasoned with onion and nutmeg • Etymology: 1790–1800; after Louis, Marquis de Béchamel (steward of Louis XIV of France), its originator …
32bechamel — noun milk thickened with a butter and flour roux • Syn: ↑white sauce, ↑bechamel sauce • Hypernyms: ↑sauce • Hyponyms: ↑blanc, ↑cheese sauce, ↑cream sauce …
33Béchamel sauce — (pronEng|beɪʃəˈmɛl in English, IPA2|beʃaˈmɛl in French, IPA2|beʃaˈmɛlla in Italian), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one… …
34Béchamel végétalienne — La béchamel végétalienne est une sauce faite de matière grasse (huile ou margarine), de farine (blé ou épeautre) et d un lait (de riz ou de soja). Ingrédients 2 verres de lait de soja ou de lait de riz. 1 cuillère à soupe d huile (mélange d… …
35bechamel sauce — /ˌbɛʃəmɛl ˈsɔs/ (say .beshuhmel saws) noun a thick white sauce made by stirring hot milk or cream into a mixture of melted butter and flour, sometimes flavoured with bay leaf, nutmeg, etc. Also, sauce béchamel. {French, named after the creator,… …
36bechamel sauce — noun milk thickened with a butter and flour roux • Syn: ↑white sauce, ↑bechamel • Hypernyms: ↑sauce • Hyponyms: ↑blanc, ↑cheese sauce, ↑cream sauce …
37bechamel — {{hw}}{{bechamel}}{{/hw}}s. f. inv. Besciamella …
38bechamel — Sinónimos: ■ besamel, besamela …
39béchamel — sauce …
40béchamel — bé·cha·mel …
