I want some help, according to what I did, this sauce seems to work but, from what I read, it seems like it shouldn’t and I want to understand why it worked so I can duplicate the process.

I made some spicy chicken and fried it, recipe included sliced chichen breasts, seasonings and mayo, to keep it from drying out. Then when cooked, tossed them in a pot, added more mayo, flour, a bit of Red Oil, and milk.

Added some LKK chilli sauce, ginger, scallions and stirred. That chicken tasted glorious, but according to what I read, it should be curdling, not creamy.

In your opinion, Would this work or just be an abomination?

  • incogtino@lemmy.zipEnglish
    20·
    17 hours ago

    You’ve made a variation on Bechamel sauce (aka white sauce) using flour, milk, and oil (traditionally you would use butter)

    • lemmyng@lemmy.caEnglish
      3·
      13 hours ago

      My first thought was white gravy, but I can see Bechamel fitting the description too. I guess it would be a matter of ingredient ratios.