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What I have done to not get the gray colour is: Fry your button mushrooms in butter, until soft adding a bit of salt and pepper. make a Béchamelsauce with butter (1 Tablespoon),flour (1 Tablespoon) and milk (1 Cup) Once your sauce is done, take it off the stove and stir/fold in the mushrooms Depending on the amount of butter you used for the mushrooms ...


The classic method for a Roux is to melt the butter and then stir in the flour cooking to a sandy texture, and slight golden colour. Then add the cold milk gradually, if making a Bechamel, whisking well to avoid lumps. The preparation should be very smooth with each addition of milk. For 500ml of milk I make a roux composed of 42g (1.5oz), of good unsalted ...

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