Bechamel Casserole

Bechamel Casserole. Season with pepper and remaining salt. Place the cooked pasta into a large bowl.

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Pour over the potato and ham and stir to combine. Utilisez la béchamel pour un gratin, des croques-monsieurs, des lasagnes (béchamel très liquide de préférence!), en garniture de légumes farcis ou comme base de soufflé au fromage ou de garniture de tarte salée. Start by making a blond roux, combination of unsalted butter and flour.

As it melts, the milk solids will rise to the top, a frothy white.

In a saucepan, melt butter over medium heat - careful to not brown the butter, lower heat if necessary.

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That means it's the starting point for making other sauces, which are called "small sauces." And what a sauce it is! Remove half of onion mixture; set aside. Saute the onion in a little oil over med high heat until soft.

Judul: Bechamel Casserole
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