I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?
Bechamel sauce is only flour milk and butter. Even with the sherry, it's not a big expense. If you make a mess of one batch it's probably best just to bin it and start a new. Diluting it down with more sauce may work by your probably just going to end up with loads and loads of sauce that you'll never eat.