Definition of Bechamel. Meaning of Bechamel. Synonyms of Bechamel

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Definition of Bechamel

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Meaning of Bechamel from wikipedia

- Béchamel sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl] ) is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and milk, seasoned...
- παστίτσιο, pastítsio) is a Gr**** baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries near the Mediterranean...
- thickened with eggs) Béchamel à l’ancienne (Old Fashioned Béchamel) Béchamel de volaille (Poultry Béchamel) Béchamel maigre (Leaner Béchamel) Poivrade brune...
- dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder...
- prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared...
- Macarona bil-bechamel (مكرونة بالبشاميل) is a traditional Egyptian pasta bake that combines penne pasta, a ****ed meat sauce, and creamy béchamel sauce. Some...
- A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be...
- (burning) of the milk. Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less...
- alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and...
- layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot. Tselementes...