• @[email protected]
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    fedilink
    209 months ago

    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…

      • @UsernameIsTooLon
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        319 months ago

        So you’re telling me it’s a Macaroni Mornay this entire time?

      • @Fashim
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        29 months ago

        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

    • @captainlezbian
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      69 months ago

      Béchamel and roux are different, but only by an ingredient