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VamNorrison

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Reviewed Bechamel Sauce

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is OK for it's butter:flour:milk ratio, but that's where it ends. Heating the rue until it's turns "sandy" is just burning your flour--a complaint on many of the negative reviews (too floury or thin). Instead, at the point that your flour has all dissolved into the butter, start whisking in hot milk about a tablespoon at a time. On...

Reviewed Bechamel Sauce

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is OK for it's butter:flour:milk ratio, but that's where it ends. Heating the rue until it's turns "sandy" is just burning your flour--a complaint on many of the negative reviews (too floury or thin. Instead, at the point that your flour has all dissolved into the butter, start whisking in hot milk about a tablespoon at a time. Onc...

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