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Questions tagged [bechamel]

A sauce made of butter and flour cooked together (creating a roux), used to thicken a milk base. Also commonly known as white sauce.

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What's the best way to make Béchamel sauce?

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 ...
3
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2answers
307 views

Is “medium white sauce” a usefully distinct term?

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? (...
6
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2answers
755 views

How would I produce (stable) foamy bechamel sauce?

I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a bit like a mousse. I would like to ...
3
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1answer
37k views

Storing bechamel sauce

Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather ...
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1answer
5k views

What temperature should milk be when adding to roux? [duplicate]

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 says ...