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	béchamel sauce béarnaise sauce beat beaten biscuit béchamel sauce Beerenauslese Bel Paese Belgian endive Definition: [bay-shah-MEHL; BEH-shah-mehl] Also called by its Italian name, balsamella, this basic French white sauce is made by stirring milk into a butter-flour roux. The thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each. Béchamel, the base of many other sauces, was named after its inventor, Louis XIV's steward Louis de Béchamel. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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