Amanda is a co-founder of Food52.
I'd start a new béchamel, cooking the butter and flour, and instead of adding milk, I'd whisk in the first béchamel you made.
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)
pierino is a trusted source on General Cooking and Tough Love.
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 .
Dawnviola, thank you! Your advice saved my runny Bechamel from certain death. Worked perfectly!
Please enter a valid email address.
Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)