Poll of the Day > Trying to make a Potato Lasagna, having trouble with the Bechamel sauce

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HagenEx 01/10/18 8:23:11 PM #1:	It's got way too many lumps. I've tried using warm milk, and also cold milk (as suggested by Gordon Ramsay). Nothing's working. HALP. --- The side of the fence that we climb determines who's afraid <cite>HagenEx posted [p:893798312] in Trying to ... [t:76187856]...</cite> <quote>It's got way too many lumps. I've tried using warm milk, and also cold milk (as suggested by Gordon Ramsay). Nothing's working. HALP.</quote> ... Copied to Clipboard!
Doctor Foxx 01/10/18 8:28:50 PM #2:	You need to very very gradually introduce the milk to the roux while whisking briskly as the mixture comes together and thickens. If you add too much milk too quickly you'll get clumps forming and suspending in the liquid as you mix. Your best bet now would be to strain the sauce through a sieve and blend it. Immersion blender would be great for this. --- Never write off the Doctor! <cite>Doctor Foxx posted [p:893798641] in Trying to ... [t:76187856]...</cite> <quote>You need to very very gradually introduce the milk to the roux while whisking briskly as the mixture comes together and thickens. If you add too much milk too quickly you'll get clumps forming and suspending in the liquid as you mix. Your best bet now would be to strain the sauce through a sieve and blend it. Immersion blender would be great for this.</quote> ... Copied to Clipboard!
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