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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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| ||sáltsa besamél (σάλτσα μπεσαμέλ) (today's sample record)|
Description: Béchamel sauce. 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||
Most frequent country: Greece
See foods and dishes: béchamel sauce, sauce Mornay, sauce Soubise