2. Gradually add milk, stirring, until mixture boils and thickens. Stir in nutmeg. Béchamel is one of the “mother” or base sauces of classic French cooking and probably the one sauce that most people ...
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Chef Kevin O'Connell Jr. of La Ville Lumiere shares his recipe for Classic Mornay Sauce, which he uses on his Croque Madame dish.
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We are used to valorising the mango as our ‘national fruit’ and rightly so, because of its all-India profile and many delicious varieties. People even fight about which ones are better.
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