Making béchamel for asparagus and accidentally put two tablespoons of apple cider vinegar in it. Is there any salvation?
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I think there's no fix. Does it taste bad? You could call it eggless Hollandaise.
Sam is a trusted home cook.
Well. you're screwed. You could save it by making it a riccotta cheese type thing for a mini lasagna cooked in a cup container if it makes curds.
For the Asparagus. A good sauce is Mayo, Lemon Juice and a if you have horseradish. that's good too. Especially if it's broiled Asparagus.
Broil asparagus tossed with a vinegar dressing.
And if have wassabi...make a wassabi mayo sauce for it.
Susan W is a trusted source on General Cooking.
Accidentally in place of what? I know you didn't ask, but bechamel for asparagus seems so heavy.
Toss it and call it a lesson learned.
Break out those pasta rollers!
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