I know there are loads of threads about bechamel but none seem to ans my question. Normally i make a fair stab at it (heat butter add flour, take off heat add milk slowly then back onto heat till thickened - little bit lumpy but you'd get over it!!!! -) Tonight tried the all in at once method but it really didn't seem to work. Afterwards had a look at Darina Allen's Ballymalou receipe book and she swears by having your roux made up in fridge (claims it can last for 2 weeks) and then boiling up your pint of mild and adding oz of roux to thicken it.
Is this where i went wrong, should i have boiled up milk first and then added butter and flour? it just seemed to take ages to thicken and even then didn't seem to thicken as much as mine normally does - and was still a bit lumpy but was going into a fish bake so didn't really care.
Is this where i went wrong, should i have boiled up milk first and then added butter and flour? it just seemed to take ages to thicken and even then didn't seem to thicken as much as mine normally does - and was still a bit lumpy but was going into a fish bake so didn't really care.