Need a better bechamel (and/or mornay), not gloppy
It has been my observation that classic Bechamel is gloppy by today’s standards and classic Mornay is bland by today’s standards. Julia’s approach to classic recipes was probably closer to Escoffier than to today’s top kitchens. Over the years my Bechamel has gotten thinner through use of less Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude