🔕 🔔
Loading…

My Basket ()

All questions

My Bechamel sauce didn't thicken. Can I add more flour to the sauce?

asked by kittykarma almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 60401 views
A34f51f3 34e5 4723 acab 9b7ab83a7758  dmglvsm2
added almost 6 years ago

Create a cold roux and whisk small amounts into your hot bechamel - bring to a boil and repeat until desired thickness is reached. A cold roux, A.K.A. "beurre manié" is equal parts butter and flour, kneaded until it resembles a dough (the name means "kneaded butter" in French)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Yes, this is one of the classic sauce savers. Butter is your friend. The other mistake people make (like my sister) is to pour cold milk into the roux all at once and then what you get is a lumpy glue. But the ratio of butter, flour and milk has to be correct from the start .

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Dawnviola, thank you! Your advice saved my runny Bechamel from certain death. Worked perfectly!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.