So are you saying full fat milk will create a thicker sauce, that could be my answer... Thanks
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus a project idea and some cute supplies!
10 Ways to Give Your Bathroom a Fresh Look
The West Elm Couch from Hell
Cookbook or Meal-Planning Manual? Both!
Dinner Emergencies, Solved
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)