I found a wonderful new way of thickening things quickly with the béchamel or white sauce. Make a cup of béchamel and freeze it in your ice cube tray. I made it recently. One cup is too little. I think two cups would probably fill the whole tray. Then pop a cube in whatever you want thickened, and let it melt. Béchamel Sauce. 1 Tbsp. Butter 1 Tbsp. Flour 1 cup Milk dash of salt dash of Pepper - Make in a pan, as usual.
Good idea! I also freeze basil this way in cubes with some water. However, some instructions are required to make the sauce properly... One melts the butter in the pan, when it is bubbling add the flour slowly while stirring. Cook the mix a bit to incorporate it, then slowly stir in the milk to avoid lumps. I will add various herbs and seasonings depending on what I a using the sauce for. Like tarragon for a fish or egg sauce.
White sauce has more uses than almost anything else on the planet. Adding grated cheese is ideal for cauliflower or pasta, along with boiled gammon. For flavor herbs, spices and Worcester sauce can be added, along with lightly fried onions or mushrooms. It is so quick and easy to make fresh, I don't see much point in freezing it. By the time you have thawed and heated it, you can make it fresh and not have all the wastage, Jane hates me in the kitchen, particularly when I stand there with a wet cloth for everything I know that she is going to spill and a broom for all the plates that I know she is going to drop.... Her dropping has included a complete casserole containing the family dinner and her sisters wedding cake.
