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 firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||sauce Mornay|
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 based on 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: Parmigiano-Reggiano, sauce béchamel