I made a fish pie tonight , cod ,smoked haddock,bit of left over salmon,hard
boiled eggs, tin of sweet corn.Made up the "Bistro white sauce," granules
,bit of parsley into a Pyrex dish, pored it over the fish ,topped with
mashed potatoes and grated cheese,under the grill for 10 mins.But when I
came to serve it up the dam sauce had turned back to liquid !and yet when I
had made it up it was quiet thick.Has anyone else had the same problem with
this product.I know I should have made it the proper way,but there you are,
one has to try these things. It tasted ok, thank you....john.m

Hi,
But when I
> came to serve it up the dam sauce had turned back to liquid !and yet when I
> had made it up it was quiet thick.Has anyone else had the same problem with
> this product.I know I should have made it the proper way,but there you are,
> one has to try these things. It tasted ok, thank you....john.m
>

Have had the same problem when I've poured similar sauces over steamed fish.
There, trapped moisture diluted it making a runny mess. As you say, a proper
Bechamel is the answer.


Cheers - Joe