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 Posted: Wed Dec 05, 2007 8:37 pm
How well would a basic bech. turn out if it was infused with cheese to make a decent cheese sauce?
And if good, what cheese would one reccommend?
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Posted: Thu Dec 06, 2007 5:20 pm
Cheddar. Always cheddar. The real kind, the sharp white stuff. Orange cheddar is dumb.
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Posted: Fri Dec 07, 2007 8:20 am
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Posted: Sat Dec 08, 2007 8:13 am
Well wouldn't the bechemel become a mornay if you added cheese? And yes I agree cheddar cheese would be best! Or maybe a lil parm to add a kick.
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Posted: Sat Dec 15, 2007 8:47 am
Well... I tried it last night...worked out GREAT!!
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Posted: Sat Dec 22, 2007 8:05 pm
I buy this stuff offline called Delphine ( I think, I'll double check) that tastes like cheddar but with the spice of a lunch meat I cannot remember the name of ... not roast beef but similar.
Anyways, it turns the sauce great because not only do you get the cheese, you get the spicey undertones that make a regular old chicken breast yummy.
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Posted: Tue Feb 10, 2009 10:18 am
I've only made bechamel for baking lasagna rolls in, but making it into a mornay with some smoked mozzarella sounds yummy over steamed broccoli and edamame. : )
What kind of herbs would be good in the sauce?
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