Courtesy of Jen Jackson
Photography by Jenna Noel
Always use high-quality milk for béchamel because the taste of the milk will be the taste of your sauce. And be sure to slowly whisk the milk into the roux to avoid lumps. This one takes practice and you might scald the milk and have to start over. But taste the milk first—if it tastes like milk, change out pots and continue. If it tastes burnt, start over.
You can make a delicious béchamel using “corn milk” to bake in a gratin with potatoes and fennel, topped with bread crumbs. I save corncobs in my freezer all summer, and in November, I drop them into some milk and slowly simmer for a few hours.
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