How not to mess up Béchamel sauce
Just starting to learn how to create cream sauces for dishes; as it's foreign to me. Most the sauces i know start with a slurry and soy sauce.
I tried creating sauces from this recipe.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heated milk
- white pepper
- freshly ground nutmeg (optional)
It seems to get lumpy. What is the trick? I think i may have added the flour too quickly or the milk had to be much hotter