It's lots of butter and is the basis of any Cheese Sauce, Parsely Sauce, or . . . you get the idea
It's simple but you can cock it up if you try to rush it. But then it only takes a couple of minutes anyway so why mess around? this makes about half a pint but you just increase each of the ingredients in this proportion. the important bit s that you have equal amounts (weight) of butter and flour
Bechemal for grown-ups. You don’t always want milk in your dinner unless you’re 1yrs old.
Velouté is based on a roux in the same way as Bechemal but you add stock, wine or something else instead of milk. The classic velouté is a “white stock”; not beef or lamb, so think fish, chicken or veg. The absolute classic is veal stock.
The beginning and the end of civilisation
Yuval Noah Harari in his book Sapiens explains how this is where it all went wrong for us.
Sometimes you just need to make stuff
This is it, no need to mess with it at all, but you can obviously
