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béchamel
béchamel
Noun
This term refers to one of the five mother sauces of classical French cuisine. It is characterized by its creamy, neutral profile, making it a versatile base for derived sauces like Mornay (which adds cheese) or Soubise (which adds onions).
In culinary contexts, the word is used as a mass noun when referring to the substance itself. While it can be used as an adjective to describe a dish (e.g., a béchamel sauce), it primarily functions as the name of the specific preparation.
Meanings
Related Words
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