With a Béchemel sauce or any sauce made from a Béchemel sauce, it is essential to start with cold ingredients (butter and milk) and only add the milk when the roux is hot (slightly boiling). The combination of hot-cold is required to get a smooth consistency. This sauce can be made vegan, gluten-free or more rich if you like. If you use low fat or nonfat milk you might need to cook a little longer to get the thickness you like OR need to add a little more flour.
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