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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition bechamel sauce A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each. beef tartare Finely chopped, high quality beef, seasoned with salt, pepper, and herbs, and served raw. beignet New Orleans pastry, deep fried and served with powdered sugar, like a fritter. A savory beignet may be made with herbs. bell pepper The best known of American sweet peppers it belongs to the Capsicum family like the chile pepper but is mild, sweet flavored and crisp. Though most often bright green, there are also red, yellow, orange, purple and brown varieties. They may be used in cooking or eaten raw, with seeds and stems removed. Bellini Italian drink made with champagne and peach nectar. beni shoga Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. Also known as gari. berbere Ethiopian spice blend used in stews and soups. besan Indian flour made from ground, dried chickpeas. Used as a thickener, and in doughs and noodles. Highly nutritious. betty Baked pudding made from sugar, spices, fruit, butter, and breadcrumbs. Very old, colonial American dessert, though Betty Rubble was much older still. beurre blanc French sauce, meaning "white butter". Made with wine, vinegar, and shallots reduced over heat, into which butter is whisked until the sauce is thick. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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