This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is Ł12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||béchamel sauce|
Description: Béchamel sauce is a white sauce made with flour, butter and milk usually flavoured with onion, bay, pepper and nutmeg. It may have added cream. It is one of the ‘mother’ sauces and the basis for others such as Mornay sauce and sauce Soubise. There is a version called sauce béchamel grasse where stock replaces the milk. Béchamel sauce is named after Louis de Béchamel, a politician and financier at the court of Louis XIV.
|How to make a béchamel sauce, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini||
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: béchamel grasse, sauce Mornay, sauce Soubise