this post was submitted on 06 Feb 2024
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Bechemel dammit your Mac and cheese needs to start with a bechemel
I had no idea it was called Béchamel, lol. I always referred to it all as roux as you really just add more to the base sauce. The more you know...
Roux is flour and butter. Bechamel is a roux + milk. Mornay is a bechamel + cheese.
Bechamel traditionally has a cloute (onion studded with cloves and bay leaves) and nutmeg added to it. But ain't nobody got time for that