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bechamel breaking

13273 Views 17 Replies 8 Participants Last post by  geoffs2
Hello Chefs!

I am looking for feedback and tips for successful dishes containing béchamel, specifically casseroles. Whether its mac and cheese, scalloped potatoes, etc... lately our béchamel breaks during the process of baking.

We bake pretty low, 250-275. Béchamel looks good going into the oven.

Any help is much appreciated!
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You might also try a thinner initial liquid to account for reduction and splitting. If the sauce gets too reduced in the casserole it can separate out that way. If anyones every over-reduced an alfredo or other cream sauce you might know what I mean. 

Flour should give you some protection against splitting but it won't last forever. You also might try adding a bit of cream to the mix as has natural emulsifying agents that may work with the cheese and other fats in the sauce to help bind it. 
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