Comment on Keeping it classy for my 1000th post
FurryMemesAccount@lemmy.blahaj.zone 21 hours agoPretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?
Comment on Keeping it classy for my 1000th post
FurryMemesAccount@lemmy.blahaj.zone 21 hours agoPretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?
9point6@lemmy.world 19 hours 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 18 hours 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 16 hours 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)