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
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.
| ||sauce béchamelle|
Description: A white sauce made with flour, butter and milk usually flavoured with onion, bayleaf, pepper, sometimes cloves or 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.
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: besciamella, sauce Mornay, sauce Soubise