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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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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

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book

sauce béarnaise

Language: French

Description: One of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil. This sauce is usually served with steaks or, less commonly, with lamb. It was first made around 1830 at Saint-Germain.

sauce béarnaise
Special sauces, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini

Pronounced: sos behr-NAYZ
Gender: f
Ethnicity: French
Most frequent country: Widespread

See places: French food and cuisine, Béarn

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