The perfect béchamel sauce

| 3 September 2012

Quite often when making béchamel sauce, the flour forms lumps, which are very difficult, if not impossible, to break up.

You can either take a strainer, and strain the sauce, or you can put the sauce in your food processor and process it for a few seconds. This way your sauce will once again be smooth and velvety.

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Category: Cooking Tips, Tips

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