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"light" Bechamel Sauce.

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seadogg | 21:00 Sun 12th Jan 2014 | Food & Drink
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Is there an alternative to using butter in making the roux for a bechamel sauce? I always use it as is works so well but wondered if it's possible to get away with a low fat margarine or a non animal fat product like Olivia?
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seadogg, I can only play the galley I'm dealt, honest

I have a deep hostility to cornflour. It's a personal thing.

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Thanks chewn. Completely missed that.
scrivens, you must have choosey rats.

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"light" Bechamel Sauce.

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