What is bechamel sauce with cheese added

What is bechamel sauce with cheese added skin#

What is bechamel sauce with cheese added skin#

But not to worry, with vigorous whisking when you reheat it, the skin will disperse into the sauce. To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce.

The mixture will thicken while in the refrigerator.

If you are making the sauce ahead of time, it should be refrigerated and used within two days.

If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce. Just remember to keep whisking while you're doing this. In a pan add butter and oil, when the butter melts add the flour and stir. Add the water and cook until the beef is cooked and the sauce is not watery anymore. Add oil, spices, salt, chicken bouillon, and tomato paste, stir for 3 minutes.

If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want. In a pan add the beef first and stir on medium heat for 3 minutes.

You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan.

Pay attention to your sauce as it cooks.

You can heat the milk briefly in the microwave or on the stovetop. Choose your side, but be sure not to start with hot or scalded milk.

There is some debate over whether the milk should be cold, room temperature, or warmed. You can use your preferred milk, although whole milk will result in a creamier sauce.