|Preparation : 5 min||Resting : -|
|Cooking : 9 min||Equipment :|
|Difficulty :||Rating : 16 rates|
|Download the recipe :|
|Programmes :||accessories :|
|500||ml milk at room temperature
|50||g butter at room temperature
|50||g plain flour
|15||g potato flour
|salt, pepper and nutmeg
|1||Put all the ingredients in the metal bowl and run the EXPERT programme for 9 minutes/speed 4/95°C.|
Used plain flour and it worked perfectly. Midway I added steam veg and also added cheese at the end.
Very impressive. I needed about 1/2 tsp salt and it worked pretty well with low fat milk too.
Good end result, but I think next time I will sweat the veggies first as they took a while to cook through. I had to simmer the sauce as well for about 50 mins. For added depth of flavour I added 1/4 cup soy sauce as i didnt have any red wine (dont knock it til youve tried it), tomato paste and a dessert spn of brown sugar for balance.
I used all plain flour and used milk and butter straight from fridge. It worked out well
I didn't have potato flour, just added normal flour. Halved ingredients for 3 servings. Worked great, so easy and hands off. Added grated cheese after for 2-3 mins same setting for cheese sauce, could have just added it at the same time maybe as the other ingredients?
I'm not organised enough to have my milk out beforehand, to have it at room temperature, so I put it in the bowl first and run the EXPERT program for about 2mins/speed 3/40C. Room temperature milk! and I can get on with the rest of the recipe... I prefer to use ingredients and proportions from recipes that are old favorites instead of those listed here, but the Cook Expert does make the sauce well with the settings given (and so quick and easy)