Saltsa Besamel
Reviews
This cream sauce made up very easily. I made it ahead by 20 minutes and it held well until everything else was ready. I am usually not a fan of nutmeg in savory dishes, but the small amount here was fine. I mad it for the cauliflower dish so added more nutmeg and lemon juice which gave it even better flavor.
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While this did come together quickly, I was wishing for instructions for what "thick and creamy" really means. Its used as a sauce, and so I made it pretty thick, figuring I can thin it if required.
Note that I followed the stovetop instruc... Read more
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I think is a great quick version of bechamel. I did follow the method I learned for cream sauce which is to add cold milk to the pale roux and whisk till it just about reaches the boil. Then cook on low till the consistency of thin whipped cream. I would also suggest that if it is not to be used immediately, it should be covered with plastic wrap right on the surface of the sauce so a skin does not form. I used this in pastitsio and loved it.