A little Nutmeg in the cheese sauce
A quarter teaspoon, grated into the béchamel, and the whole pot tastes rounder.
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.
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