Stir constantly as you pour in the milk so no lumps form, but if there seems to be a few. Add a little milk to the saucepan when you are reheating the béchamel sauce to thin it to the desired consistency. Stir the butter and flour together with a wooden spoon or wire whisk. Once this kind of creamy sauce gets thicker, try thinning it out with warm water or milk-based on your preference. Then add milk and slowly stir while bringing the mixture to boil over medium heat. But not to worry, with vigorous whisking when you reheat it, the skin will disperse into the sauce. Make a roux Mix in butter and flour together until they are well blended. To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce. The mixture will thicken while in the refrigerator. If you are making the sauce ahead of time, it should be refrigerated and used within two days.If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce. Just remember to keep whisking while you're doing this. If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want.You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan. Pay attention to your sauce as it cooks.You can heat the milk briefly in the microwave or on the stovetop. Choose your side, but be sure not to start with hot or scalded milk. Sauces that can be thinned White sauce Cheese sauce Gravy Dianne Mushroom, etc. Whisk and keep whisking till the desired texture is achieved. There is some debate over whether the milk should be cold, room temperature, or warmed. Regardless of which type of sauce you have made that is currently too thick you can thin it. You can use your preferred milk, although whole milk will result in a creamier sauce.
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