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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 £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


sauce Mornay

Language: French

Description: Sauce Mornay is a white béchamel sauce beaten with butter, grated Parmesan and Swiss cheese. It is thought that sauce Mornay was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a writer on protestant affairs and known as the protestant pope. It is said that he also invented sauce lyonnais, sauce chasseur and sauce porto.


sauce Mornay
Sauce based on béchamel sauce, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini

Gender: f
Ethnicity: French
Most frequent country: Widespread

See places: French food and cuisine

See foods and dishes: Parmigiano-Reggiano, sauce béchamel


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Database last updated: 21 June 2011 12:23