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.
| ||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