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)
Comment on Keeping it classy for my 1000th post
9point6@lemmy.world 17 hours agoSalt 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
FurryMemesAccount@lemmy.blahaj.zone 14 hours ago
lagoon8622@sh.itjust.works 16 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