Don’t rush the process, because if you have too much milk and still some clumps in your sauce, it’s a pretty hard thing to fix. The key to a creamy béchamel is to add your milk gradually, making sure that all lumps and clumps are gone before adding in the next splash of milk. The paste will thicken, then turn to a sauce, and you can thin it down with more milk, or thicken it by keeping it on the heat. Gradually add milk, a splash at a time, and mix. To make it, melt butter and then add flour to form a paste. It can hold flavor as you want, or stay just seasoned with salt and pepper. It’s not the same recipe without it!Ī béchamel sauce is one of the five French Mother sauces and one of the first sauces I ever learned how to cook, so it holds a special spot in my heart.Ī béchamel is traditionally a cream sauce that is thickened with butter and flour.
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