Béchamel is one of the mother sauces. It’s meant to be used as a base or carrier sauce, never on its own. You can make an absolutely fire mac and cheese sauce by starting with a béchamel btw. Just don’t skip the flour sifter, that shit’s vital.
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9point6@lemmy.world 4 weeks ago
Bechamel is kinda mid without something else going on
some_kind_of_guy@lemmy.world 4 weeks ago
FurryMemesAccount@lemmy.blahaj.zone 4 weeks ago
Pretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?
9point6@lemmy.world 4 weeks ago
Salt and pepper usually, the nutmeg not so much actually, but I pretty much only make it when I’m making a lasagne or as a step on the way to cheese sauce
lagoon8622@sh.itjust.works 4 weeks ago
Béchamel is a mother sauce. It doesn’t star by itself usually. You can take it any direction from the base and make it a star, or use it as a great supporting actor that helps the main dish shine
FurryMemesAccount@lemmy.blahaj.zone 4 weeks ago
I’d some gratins (cauliflower, broccoli, etc) or croque-monsieur would be good candidates for that sauce and the nutmeg really makes the sauce pop (taste it for spiciness btw and adjust)