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Solitary, in fact (lemmy.dbzer0.com)
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[-] sugar_in_your_tea@sh.itjust.works 16 points 2 days ago

This sounds fancy, so to make it a bit less daunting:

  • roux - flour and fat (typically butter), usually in equal amounts by weight
  • béchamel sauce - roux + milk, often with nutmeg for flavoring
  • mornay sauce - béchamel sauce with grated cheese

When making the béchamel sauce, add the milk a very small amout at a time to prevent clumping, and mix well over medium heat between additions.

[-] Formfiller@lemmy.world 3 points 2 days ago

I use mustard powder

this post was submitted on 29 Sep 2025
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