SC - Simmering cream sauce/ white sauce/bechamel

[Kiriel & Chris]

Interesting. 

My bechamel is most definitely brought to the boil, though only for
seconds, it is vital to make it work properly. 

And I dont cook the sauce after adding the milk to make it less floury,
if you have added the milk it is too late.  I fry butter then add an
equal amount of flour.  This roux is then cooked, fried, for at least
two minutes to stop the sauce tasting floury.  Then I add the milk bit
by bit. Once all the milk is added, I bring it to the boil for a moment,
to allow the flour to thicken and then serve. 

So many bechamels!

Kiriel
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