The first key is making sure your roux is a perfect ratio of 1 to 1 fat and flour. Second is making sure your bechamel doesn't come to a boil( or close) or else your fat and protein will separate which I assume makes a grainy sauce. To fix this, temporarily turn off the heat to cool the mixture and constantly whisk the sauce until it re emulsified. Hope this helps! Please anyone correct me if I'm wrong.
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