A sauce made of butter and flour cooked together (creating a roux), used to thicken a milk base. Also commonly known as white sauce.
Questions tagged [bechamel]
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How would I produce (stable) foamy bechamel sauce?
I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a bit like a mousse. I would like to reproduce this but I am not sure whether a foamer…
Giorgos
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