That Béchamel sauce was a very basic, blank-canvas version and that recipe left the canvas completely blank. I'd try that again, but add parmesan and nutmeg (just after you add the milk). And fresh ground pepper! Maybe salt, depending on how much parm you added. Then it would have some flavor.
That Béchamel sauce was a very basic, blank-canvas version and that recipe left the canvas completely blank. I'd try that again, but add parmesan and nutmeg (just after you add the milk). And fresh ground pepper! Maybe salt, depending on how much parm you added. Then it would have some flavor.
❤😂❤
By Blizzard Betrayed!
I'm wondering if you had made a roux by letting the flour brown a little before adding the milk, if it would taste better.
Perhaps some paprika would make it more festive?