Home Cooking

I don't like bechamel

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 14

I don't like bechamel

KATE | Jul 21, 2005 09:47 AM

I really don't. But two recipes that I want to make - spinach mousse terrine and souffled onion tart - call for it. I'm sort of torn between just leaving it out and seeing what happens, and trying to find a decent substitute. I suspect in both that it acts as a thickener, so it might be too thin without. Any suggestions? I want to leave it out because something that bland can't help the taste much, and also because my sister's low-carbing. Any suggestions would be appreciated. Thanks!

katepixie(at)brown(dot)edu

Want to stay up to date with this post?

Recommended From Chowhound