How long will bechamel keep?
I am serving a macaroni & cheese dish with a bechamel base and want to make the bechamel today and assemble bake it tomorrow. Will the bechamel suffer if I make it today and reheat it tomorrow, and then add the cheese to the rehated bechamel?
I don't think it will suffer at all, especially if you are infusing it with any herbs or anything - it will probably get better. I would put it in a non-reactive bowl, just in case, and put plastic wrap right on the surface to avoid any 'skin' that might form. You might need to loosen it up with a bit of milk tomorrow, but it will be just fine.
Agreed. I've kept leftover bechamel sauce (w/ cheese already added) for a couple of days in the fridge w/ no problems. Does thicken, so just add a little milk or broth to thin.
BTW, recently discovered a yummy brunch use for bechamel w/ gruyere: served over a poached egg atop wilted swiss chard on toasted country bread. Mmmmm...