Making béchamel for asparagus and accidentally put two tablespoons of apple cider vinegar in it. Is there any salvation?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
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.)