Grate a small amount of Nutmeg into your béchamel before the cheese goes in, about a quarter teaspoon for a pot that feeds four. At that amount the nutmeg stays in the background and the sauce tastes rounder and warmer. The same trick works in mashed potatoes and in creamed spinach.
Recent Stories
Aubrey Koch · September 09, 2026
Aubrey Koch · August 30, 2026
Porter · August 27, 2026
Porter · August 27, 2026
Recent Recipes
Recent Spice Tips
Anonymous · September 07, 2026
World Spice · September 07, 2026
Tink Vasickanin · September 05, 2026
Angelica Bennett · September 04, 2026
Recent Discussions
World Spice · August 31, 2026
World Spice · August 31, 2026
World Spice · August 31, 2026
World Spice · August 31, 2026
Comments 0
Log in to leave a comment.
No comments yet. Be the first!