Mark Jacobs doesn't know 2+2?

Raes

Fledgling Freddie
Joined
Jan 6, 2004
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73
Isn't that what they call the base mixture for a bechemal (sp?) sauce (aka white sauce, aka cheese sauce without the cheese)? Or is that a roux...?

Yeah, basically flour and butter, used as a base to most overly rich "fancy" French style sauces.

Flour & Butter = fancy. I love synergy.
 

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