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Cooking & Baking

Nac Mac Feegle

(971 posts)

14. One thing I learned in cooking school

Reply to Cracklin Charlie (Reply #6)

Sun Nov 15, 2015, 07:09 PM

Nov 2015

Was to also add some cayenne pepper to a Bechamel sauce, not much, just a pinch. Or just a few drops of Tabasco. You can't tell what the flavor is, but you know when it's not there. It adds a tiny "bright" note to the sauce.

The salt in the Tabasco also helps, too.

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White sauce help needed.... [View all] Grey Nov 2015 OP

The point of white sauce is to be a background for whatever else you do to it. eridani Nov 2015 #1

White sauces are that French basic everybody needs to master Warpy Nov 2015 #2

That is what the waitress said, Grey Nov 2015 #3

Who knows what they added to a 50 gallon vat of the stuff Warpy Nov 2015 #5

Country fried steak is usually served with "cream" gravy. Solly Mack Nov 2015 #4

I've heard 'equal amounts of butter and flour' for quite some time, but when I try Erich Bloodaxe BSN Nov 2015 #8

I think the "liquidy" comes when you add the liquid... Thor_MN Nov 2015 #10

I seldom follow the equal amounts rule when making "cream" gravy. Solly Mack Nov 2015 #11

Nutmeg is a very common addition to a white sauce. Cracklin Charlie Nov 2015 #6

I did a search for bechamel sauce, Grey Nov 2015 #7

Having had all night to think Grey Nov 2015 #12

I think chive would be delicious. Cracklin Charlie Nov 2015 #16

One thing I learned in cooking school Nac Mac Feegle Nov 2015 #14

Tabasco - Yes! dem in texas Nov 2015 #19

Allrecipes has several country gravy recipes. PADemD Nov 2015 #9

I have been through Allrecipes several times, Grey Nov 2015 #13

real country gravy Kali Nov 2015 #15

Well, it wasn't real country gravy I made tonight Grey Nov 2015 #17

Here's a recipe for Copycat Denny's Chicken Fried Steak & Country Gravy csziggy Nov 2015 #18

Cool, Thanks Grey Nov 2015 #20