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Old 03-17-2008, 11:38 AM   #11
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karenlyn's Avatar
Join Date: Mar 2008
Location: Barcelona, Spain
Posts: 134
I know somebody who always uses cornstarch to make a bechamel sauce... and I think the texture definitely leaves something to be desired. Too much cornstarch makes for curdled, gelatinous bechamel. Pretty gross. I need the creaminess given by flour, so in your shoes would have gone for the self-rising.

Also, I use margarine often to make bechamel-- I have high cholesterol and so like to sub a cholesterol-healthy margarine for butter whenever I can. Also, here in Spain they often make a white sauce with olive oil. Not my favorite, but pretty common.

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