I finally made a smooth bechamel sauce after countless attempts

I spent weeks trying to make a smooth bechamel sauce, and it always turned out lumpy or too thin. Yesterday, I took my time and cooked the roux slowly until it was a nice golden color. I added the milk little by little, whisking the whole time. Suddenly, it thickened up creamy and smooth with no lumps. I poured it over pasta for a mac and cheese dish, and my family loved it. This small win means a lot to me because I struggled with it for so long. Getting this basic sauce right feels like a big step forward. I am now excited to try more complex recipes and build on this success.

3 comments

3 Comments

the_jordan2d ago

Ngl, my roux always ends up as pancake batter.

derekm162d ago

1:1 fat to flour ratio is CRUCIAL. Low and slow wins the roux race.

lewis.thea2d ago

My friend tried to make a roux for gravy last Thanksgiving. She got nervous and turned the heat up too high. The flour and butter mixture never got past a blonde color. Poured in the broth all at once and it just turned to soup. Total pancake batter situation, had to toss it out. Now she uses a lower flame and waits for it to smell nutty.