When I make Béchamel sauce I keep getting different results.
Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that has worked fine in the past.
Are there any general preparation rules or tips to ensure consistent results when making a Béchamel sauce?
Best Answer
Consistent results stem from consistent actions. Bechamel is one of the most basic sauces, so you should take the time to master it. The general proportions for this sauce are:
The things to make sure you do right: