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kitty4me
Posts: 1,354
Registered: ‎03-21-2010

Bechamel Sauce???

‎03-26-2012 02:31 AM

I have some questions about making this sauce since I find it intimidating. I made this once to use as a cheese sauce and I hand grated all the cheeses. When I made the mac and cheese recipe the taste was grainy. I just read that you have to cook the roux for 10 to 20 minutes otherwise it will be grainy. I do wanna tackle this and be successful. I also thought flour and fat should be equal parts but I have seen recipes where that's not the case. I am looking for a ratio to use for a 16oz. pasta the fat,flour and milk. Now what would work best as far as liquid goes milk cream or half and half. I know I'm over thinking this but, I just had to ask here since you all are much better at cooking than I am. I forgot, what mix of cheeses to use I used Gruyere and Fontina. I'm looking for stovetop and and creamy.Thanks to all who take the time to respond.Smile

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