So are you saying full fat milk will create a thicker sauce, that could be my answer... Thanks
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
eyi, each tweet comes in as a new topic/question on food52.com/foodpickle, 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.
Momofuku's Famed Soy Sauce Eggs
Easy Lunch Ideas
Miso Butter Skillet Chicken
Get Set for the Best
American Expat Life in Paris