Béchamel Sauce - Let's Turn This "Mother" Out!
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How do you preserve it? At room temperature or refrigerator?
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lol look at last tag
2 months ago 3
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daaaaamn .... ive had my first pasta with the white sauce before 6 months ... T_T i had been looking for this ever since !
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i'm amazed it got thick b/c when you first add the flour to the butter the butter doesn;t look that thick but once you add the milk it got thicker? hmmm it's magic
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Thanks for this recipe.
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Usually our clientèle's naïveté flags when they eat a vicuña's entrecôtes with béchamel sauce in our lycée.
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@dvinb12345 Oh and make sure the milk is cold :)
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@dvinb12345 Maybe sift your flour? the flour could be making it lumpy, that happens to me when i make cookie batter sometimes!
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This is exactly what I do. Sometimes my sauce gets lumpy and breaks, sometimes it's perfect. Any suggestions? :(
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I just finished it and it's freaking tasty! I blended it with 7 cheeses for a veggie lasagna for a co-worker who doesn't eat meat. OMG, I can't beleive how good this taste.
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You never add warm liquid to a hot roux, the flour with bind and make dumplings, and a lumpy sauce. You can do the studded onion thing, but you should refrigerate the liquid before adding it to the roux.
Besides this is a home cooking method, the food police need to stay at the restaurant.
Enough flour is enough, depending on the intended use of the sauce, and no other factor can determine how much is enough.
Mlongrie1 2 years ago 7
your not gonna break a bechamel' if you just look at what @sillynator writes, you will do fine. Nobody does the onion pique anymore, unless you like the taste of raw onion, which most people dont. And, its a little hard to determine the quality of a sauce when you just look at it, thats what they made fingers for.
SuperOlds88 2 years ago 4