On Sun, 19 Aug 2012 15:18:49 -0600, Janet Bostwick
> wrote:

> On Sun, 19 Aug 2012 13:04:34 -0700, sf > wrote:
>
> >
> >I find that if I want the same consistency, then I need to make a
> >béchamel to use in place of heavy cream. Sometimes it matters,
> >sometimes it doesn't. Since this recipe calls for wine, they're using
> >heavy cream because it won't curdle like regular cream does when it
> >comes into contact with wine - but the main thing they're doing with
> >it is making a cheese sauce and skipping the steps of making béchamel
> >first. I suppose there could be an argument against béchamel based on
> >carb count or gluten intolerance, but I think they did it just for
> >pure ease and shaving some time off the recipe.
>
> Is there a way to make a bechamel without using flour?

I've never cared enough to find out - I was just talking about
béchamel vs heavy cream.

--
Food is an important part of a balanced diet.