Warning: I just burned a whole batch of bechamel trying to rush it

I was making a big batch for a catering job yesterday and got impatient. I cranked the heat to medium-high to speed it up, stirring with a whisk. It went from smooth to lumpy and scorched in about 90 seconds. Today, I did the same amount on low heat with a flat wooden spoon, taking a full 15 minutes, and it was perfect. Anyone else have a simple sauce that always punishes you for rushing?

2 comments

2 Comments

henry_grant17d ago

Ever try a double boiler for hollandaise?

hayes.tara17d ago

Yeah, keeps it from scrambling.