Your bechamel sauce recipe reminded me of an evening waaay back in time when I still did the occasional entertaining at home. One of my workmates and I used to have a once a month visit to each other's homes for dinner. She didn't eat cheese - migraine effect. As part of the dish (?) we were having cauliflower and bechamel and would you believe it the blasted sauce went lumpy. I tried everything, bear in mind I was only about 26, I only had a small sieve at that time and it took me longer to sieve that sauce than it took me to make the whole meal. Final comment from my workmate - "I have an awful time with Bechamel Sauces - they always end up with lumps in them".
Apart from Christmas and New Year we very rarely have friends for a proper sit down dinner, which is a shame as I could now cope with any disasters that presented themselves - I think.
Do you entertain a lot?
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!
Post by Chris in NM on Aug 17, 2008 7:26:07 GMT -6
Girls, I fix this quite a bit with chipped beef, AKA Creamed Chipped beef on toast. I have found that if I use a wire whisk and stir quickly after adding all the milk while it is thickening, I don't get lumps. Believe me it took a long time to figure that out! LOL Now, ours is always nice and smooth.