![]() ![]() How and when you add the cheese is critical to making a smooth sauce. Once you’ve added the milk and gently simmered and thickened the white sauce, it’s time to add the cheese. If you add the milk too quickly, use cold milk or simply don’t whisk fast enough, you could get lumps in your sauce as bits of roux will cook and turn into small balls before they’ve had a chance to be smoothly blended into the milk. Warm milk is slowly incorporated into the roux, creating a smooth mixture.
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