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"onion powder, garlic powder, dried basil (yuk) - doesn't anyone cook anymore? What is wrong with onion and garlic? and dried basil has no discernible relation with fresh. You might as well put in straw."
"The onion is not authentic. (Neither is the yolk and cream, but I could make allowance for that.) The onion changes the character of the sauce and it should not be called mornay in this form, imo."
"Good basic sauce recipe that neatly sidesteps the adding the milk in very small increments to prevent lumps.Use a bit more butter (by weight) than flour."
"The original authentic pesto, although when this was made with a mortar and pestle (pesto - geddit?) people used to add a little crude salt to help pulp the garlic. Don't go overboard on the salt though."
"Here at last is one which has the original mornay sauce (bechamel with cheese). All others I checked out are travesties of this classic. Fresh spinach would be even better."