WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian
|
| béchamel sauce
Language: English
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 |
|
Gender: f
Ethnicity: French
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: béchamel grasse, sauce Mornay, sauce Soubise
|