béchamel sauce

n.
A white sauce of butter, flour, and milk or cream.

[French sauce béchamel, after Louis de Béchamel (1603-1703), chief steward of Louis XIV.]

Also known as white sauce. One of the basic French sauces, made with milk, butter, and flour. Named after Louis de Béchamel, of the court of Louis XIV of France. He invested heavily in Newfoundland fisheries, and invented the sauce in 1654 to mask the flavour of dried cod he shipped across the Atlantic.

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The noun has one meaning:

Meaning #1: milk thickened with a butter and flour roux
  Synonyms: white sauce, bechamel

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