Bechamel-sauce
a white sauce, sometimes seasoned with onion and nutmeg.
n.
1796, from french béchamel, named for louis xiv’s steward, louis de béchamel, marquis de nointel (1630-1703), who perfected it. gamillscheg identifies him as a great gourmet of the time (“eines bekannten feinschmeckers des 17. jhdts.”).
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