:
How to make a Bechamel sauce, in honor of @KevinBrooks, who’s struggling with Martha Stewart’s Mac-n-Cheese recipe.
Everyone should know this mother sauce. With it, you’re making a proper lasagne and Moussaka. Add cheese and you have Mornay (<-this is you, Kevin), add crayfish and butter and cream and you have Nantua, a little sweated onion yields Soubise, and a bunch of sharp cheddar makes the dopest nacho cheese sauce your friends have never tried. Oh…and parm makes Alfredo, for all your friends who have boring palates.
