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Breadcrumbs

Perfect sauces

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by Alberto L.
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Perfect sauces
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If you want to get rid of lumps in a béchamel sauce or custard, strain it through a very fine sieve while it is still hot. Use the back of a spoon to ‘squash’ the sauce through the sieve. Alternatively, if you have a sauce that is too thick, you can thin it by adding a little hot milk to it while stirring. Avoid using cold milk as this may create new lumps.

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