I made a cauliflower gratin for Thanksgiving at the parents's place yesterday, and used the Julia Child bechamel (mornay when cheese added, which I did) recipe. After looking at a few cookbooks, it seemed that her ratio of approximately 2 cups milk, 2+ TBsp butter, 3+ TBsp flour was common enough.
It was "ok." A bit too thick, not cheesy enough. A bit thick or "gloppy." A tad bland, even with mustard, cayenne, S+P and cheese added. Did NOT separate or get watery though (I had blanched the cauliflower, that probably helped).
Anyone have a bechamel/mornay they like better (more supple, less gloppy/floury)? OTOH, I don't eat this often, maybe I just am not attuned to a "normal" bechamel and don't particularly enjoy it?