![]() ![]() If you are making the sauce ahead of time, it should be refrigerated and used within two days.If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce. Just remember to keep whisking while you're doing this. If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want.You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |