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

  • 970 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
nutcakes
nutcakes April 4, 2011

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52