The French classic goes fuss - free (and tres light), with fresh ricotta providing creaminess rather than
traditional bechamel sauce.
Not exact matches
I usually make my mornay the
traditional way, using
bechamel, although this looks delicious.
I went with a non-
traditional rendition of a very
traditional dish that appears in the cuisine of several different countries with my Spaghetti Squash Pastitsio with Greek Yogurt
Bechamel.
The graphic illustrates the total production time for three 1,000 kg batches of
Bechamel sauce using a
traditional steam jacketed kettle vs. Steam Infusion.
The basis for Thermidor sauce is a
traditional French
bechamel, which is composed of a light roux with milk added to make a creamy sauce.