on the large holes of a box grater and set aside for later. Béchamel time! The first step to making this classic cream sauce is to make a roux, which is really just fat and flour cooked together to create a thickening agent. Meltand cook, whisking constantly, until butter and flour are well combined and foaming but still very pale in color, about 2 minutes.
, whisking constantly , until mixture is pale and smooth. And that's the base of your béchamel sauce!Continue to cook, whisking constantly, until sauce is thickened and shiny and the foaming has slowed down, 6–8 minutes. It’s important to keep an eye on the béchamel and stir often; otherwise, you can scorch the bottom of the pot and be left with a lumpy sauce with an unpleasant flavor.
Where is the gabagool
It looks tasty.
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