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9aspengold5 (December 31, 1969 at 4:59 pm)
@OM3N1R I will take your advise. thinking about it, it will probably curdle
OM3N1R (December 31, 1969 at 4:59 pm)
@9aspengold5 I would advise against it personally.
keithsnow (December 31, 1969 at 4:59 pm)
@9aspengold5 possible..but texture might be compromised!
9aspengold5 (December 31, 1969 at 4:59 pm)
Can the sauce be frozen to use at a later date??
robe0239 (December 31, 1969 at 4:59 pm)
Nice simple method.. I have trouble with my bechamel sauce. Perhaps this will help me. Thanks for a great video!
CodWiiForums (December 31, 1969 at 4:59 pm)
We use clarified butter. IT is frowned uppon if we use whole butter, especially for anything to do with a roux.
TheSandeeps123 (December 31, 1969 at 4:59 pm)
when making the roux the butter needes to be sizzililng before u add the flour
panet70 (December 31, 1969 at 4:59 pm)
@YAYItsMeganMoran that would be another sauce...called MORNAY
PedroJungbluth (December 31, 1969 at 4:59 pm)
Lovelly, but i do different, i warm the milk with the onion piquet before i mix all. need 2 pots, but in restaurant is not a problem...
PedroJungbluth (December 31, 1969 at 4:59 pm)
@mjallenocala bechamel is a base... exact the same thing as milk sauce. |
