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Hmmm.. i don’t disagree but making the roux generates significantly more flavor due to maillard reaction, and you’re integrating/layering flavor on the way up.. That said, tropes on english food are as true as those on english teeth - true 60 years ago but no longer the case.
Agree that béchamel is more flavoursome. But “bread sauce has no taste” is flat wrong. Damn, now I need to go make roast chicken and bread sauce…
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Oh, for sure. Its actually really good. Standard accompaniment to game birds in north umberland/scotland. (Maybe elsewhere, but that’s where I’ve had it.) also, London has some of the best restaurants in the world.
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