Sunday, October 24, 2010

how to make bechamel sauce the first time

* melt butter in saucepan
* begin panicking
* with one hand on the tippy saucepan and the other hand whisking, use another hand to add flour, milk, bay leaves, allspice, salt and pepper, and another hand to adjust the heat to keep it between getting too hot and drying out, and getting too cold and coagulating
* be suprised it's not a lumpy burned mess, optionally stop panicking
* put on moussaka

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