Comment on Keeping it classy for my 1000th post

• 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

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  • 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

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  • 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)

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