When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that ...
I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce. Is this the same as a béchamel? ...
Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef ...