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[–] 25 points 5 months ago (5 children)

Bechamel is kinda mid without something else going on

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  • [–] 17 points 5 months ago (3 children)

    Pretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?

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  • [–] 1 point 5 months ago* (2 children)

    Salt 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.

    What's your best dish where it's the star?

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  • I'd say 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).

    Regardless though, it is indeed a mother sauce as others have said

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  • [–] 5 points 5 months ago

    Béchamel is one of the mother sauces. It's meant to be used as a base or carrier sauce, never on its own. You can make an absolutely fire mac and cheese sauce by starting with a béchamel btw. Just don't skip the flour sifter, that shit's vital.

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