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Post by Sylvia on Aug 17, 2008 5:09:15 GMT -6
Hi Lynn
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?
Sylvia446
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Post by suehorne5892 on Aug 17, 2008 7:17:16 GMT -6
Hi Ladies! My mom calls this recipe "milk gravy" and serves it over toast and scrambled eggs. It was a feast for us especially when she would add cooked sausage to it (crumbled and drained of grease).
Sylvia - I made this with lumps so many times I can't count! Sue in NC
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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.
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