béchamel sauce

Definitions

Food

  • feminine
    (written as béchamel, sauce)
    A basic white sauce made from a white roux and seasoned milk flavoured with an onion clouté using 100g of flour per litre. The onion is removed and the sauce strained after simmering for at least 30 minutes. A very important base and often referred to simply as béchamel.
  • noun a rich sauce made from milk thickened with butter and flour and served hot
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