This may sound trivial to some of the more culinarily sophisticated members but for the first time last night, I nailed a Béchamel sauce. It isn't complicated. Melt 2 Tbs butter and stir in 2 Tbs. AP flour until the mix is egg yolk colored. Then you take it off the stove and whisk in a half cup each of chicken broth and cream. Correct the seasoning. Return to the heat and cook over low heat until thick.
It sounds simple enough but I've never gotten it quite right before. It would be dynamite on a big slab of halibut . . .
It sounds simple enough but I've never gotten it quite right before. It would be dynamite on a big slab of halibut . . .