So are you saying full fat milk will create a thicker sauce, that could be my answer... Thanks

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nutcakes April 4, 2011
eyi, each tweet comes in as a new topic/question on, so the context of your question isn't obvious.

But re bechamel, the thickness will mostly depend on the proportion of roux (flour+butter mixture) to liquid. whole milk and cream will help a bit, but mostly that adds richness and flavor.
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