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bechamel breaking

13268 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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Are you weighing your ingreadents for your sauce or just eyeballing? Being unbalanced with your measurements could be the issue.


Have you changed any of the ingreadents,ie milk fir full fat to 2%? Typt of fat or flour in your roux?

Just some food for thought.
Missed thst one Luc_H. On my second glass on cheap french wine so only running on 7 cylinders as I typt. [emoji]128517[/emoji]
4 glasses in. I love vacation[emoji]128523[/emoji]
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