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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

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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 mkf1000@medschl.cam.ac.uk. Currently, the cost is Ł12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


besciamella

Language: Italian

Description: Béchamel sauce. 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.


besciamella
How to make a béchamel sauce, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini

Pronounced: beh-shyah-MEHL-lah
Gender: f
Ethnicity: Italian
Most frequent country: Italy

See places: Italian food and cuisine

See foods and dishes: béchamel sauce, sauce Mornay, sauce Soubise


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Database last updated: 21 June 2011 12:23