bechamel – Cook With Haley

Main Dish, Pasta, Recipes, Side Dish June 7, 2016 Haley Leave a comment

The past few months have proven to be a Six Flags Texas Cyclone Style rollercoaster of emotion for me and my people. From getting engaged, to leaving a job, to starting a new part time gig, to  losing a loved one, to a stop-me-in-my-tracks illness (I’m better now) I have literally run the gamut of emotions. I have felt ALL the feels!

Continue reading Baked Macaroni and Cheese →

bechamelcheesefontina cheesegruyere cheesemacaronimacaroni and cheesemornay sauce Culinary Building Blocks, Food Writing, How To, Informational, Writing October 20, 2015 Haley Leave a comment

Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.

Continue reading Roux and The Mother Sauces →

bechamelespagnolehollandaisemother saucereductionrouxsauce tomatveloute