>>21715218
Alright, listen closely because apparently this needs spelling out—literally. It’s béchamel, not “bechamel,” not “bashamel,” and definitely not whatever butchered version you’ve been mumbling. There’s an accent on the é, because it’s French, and unlike your spelling, the French actually care about precision.
You’re talking about one of the five mother sauces of classical cuisine, not some mystery goo scraped off a cafeteria tray. If you’re going to pretend you know your way around a kitchen, at least have the decency to spell it like someone who’s seen a cookbook before.
So next time you write it, do yourself a favor: add the accent, pronounce it correctly, and maybe—just maybe—you won’t sound like you learned cooking from a microwave manual.
