knight76
Senior Cook
So my family is used to eating packet white sauce which definately tastes different to my bechamel. The packet one has a stronger taste and is spiced more strongly I guess. Not to mention all the wierd stuff in it.
So, how do I go about making mine more potent. At the moment my bechamel is always smooth with no lumps, the taste is subtle milky taste with an onion flavour since I heat the milk up with a 1cm section of onion in it. I just tried adding 1.5 TBS of thickened cream 35% fat to 500 ml of bechamel and really couldnt taste much difference.
I have also added some cheddar cheese to it which turned out ok for a cheese sauce.
I am going to try putting a clove of garlic into it next to see how that goes.
But what else can I do.
I have thought of adding some sort of milk powder to boost the milky taste. Do I add this to the flour that goes with the roux?
My basic Bechamel.
500 ml full cream milk
30g butter unsalted
30g plain flour
spiced with salt and pepper
So, how do I go about making mine more potent. At the moment my bechamel is always smooth with no lumps, the taste is subtle milky taste with an onion flavour since I heat the milk up with a 1cm section of onion in it. I just tried adding 1.5 TBS of thickened cream 35% fat to 500 ml of bechamel and really couldnt taste much difference.
I have also added some cheddar cheese to it which turned out ok for a cheese sauce.
I am going to try putting a clove of garlic into it next to see how that goes.
But what else can I do.
I have thought of adding some sort of milk powder to boost the milky taste. Do I add this to the flour that goes with the roux?
My basic Bechamel.
500 ml full cream milk
30g butter unsalted
30g plain flour
spiced with salt and pepper
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