A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook.
It’s bold, flavor-packed and uses a technique to achieve the best texture
of ...
Sunday 29 April 2007
Bechamel Sauce
Measure your milk for the bechamel sauce the day before making. Add a quartered onion about a dessert spoon of black peppercorns, two torn bay leaves and two crushed cloves of garlic and perhaps a sprig or two of thyme or any fresh herbs you want. Leave in the fridge overnight and strain before making the sauce. Wonderful flavour.
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