Film, Media & TV0 min ago
"light" Bechamel Sauce.
24 Answers
Is there an alternative to using butter in making the roux for a bechamel sauce? I always use it as is works so well but wondered if it's possible to get away with a low fat margarine or a non animal fat product like Olivia?
Answers
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This doesn't sit comfortably with me and I've not tried it but may be worth considering. http:// www.car rs-flou rmills. co.uk/c arrs_sa uce_flo ur.html
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Thanks for the answers and apologies for not being able to get back before. Think I will continue with the butter but follow your advice, vodka and use a lower fat milk. Of course you are right Cathyhuns about making a roux with cornflour and a liquid- do that with gravy and add fats only when the roux is nicely simmering. Appreciate all the suggestions made.
you silver tongued charmer, so just for you, galley meatloaf
440g mince - anything with good quality hooves really, v small fistfull dried herbs (even the dusty back of the cupboard ones), a chopped fried onion, slice of stale bread grated, an egg , salt and pepper. Mush that lot together, pack it in a greased tin, top with the cheat sauce and cook on 200/4 or 5 for 25 mins.
Ta dah! sound rough, tastes great, minimal cookery x
440g mince - anything with good quality hooves really, v small fistfull dried herbs (even the dusty back of the cupboard ones), a chopped fried onion, slice of stale bread grated, an egg , salt and pepper. Mush that lot together, pack it in a greased tin, top with the cheat sauce and cook on 200/4 or 5 for 25 mins.
Ta dah! sound rough, tastes great, minimal cookery x
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