![]() For instance, the roux has a nasty habit of sticking to the bottom of the pan and burning while the béchamel is simmering. Despite the simplicity of the ingredients involved, béchamels are disaster-prone. ![]() The combination of butter and flour cooked slowly over low heat is known as a roux. However, the sauce’s origins can be traced to Tuscany, where it was evocatively known as salsa colla, or “glue sauce.”īéchamel sauce relies on a simple trio of ingredients: milk, butter, and flour. Considered one of the five classic mother sauces of French cooking, this thick white sauce was named after Louis de Béchamel, a steward of French king Louis XIV, who was also a noted gourmet. One of the trickiest parts of the mac and cheese-making process is making the béchamel sauce. The Best Tricks To Make Boxed Mac And Cheese Taste Even Better
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