I enjoy cooking and baking ... and a Bechamel Sauce is one of the most valuable cooking lessons I have ever learned. As you say in your excellent video, a good Bechamel is the beginning of many great dishes. I use the same (Mornay) for Pasta and Cheese and for Potatoes Au Gratin. Thanks for posting this excellent lesson.
thank you for posting this..i've been looking for the best bechamel sauce and found that yours is the best! I wish you could post the macaroni recipe either.. with all the spices completely.
I've made something similar, but instead of onions, I use garlic and instead of a roux, I make a type of alfredo sauce using evaporated milk, butter, romano/parmesan, a little white wine (optional) and crushed red pepper flakes - Yumm! I also put a layer of mozzarella on top of the spinach
Nice Sauce I am eating it out of my screen it look so delicious. Tomorrow I am gonna make it and I will comment back if I like it so technically I will comment back because I am sure to love it. :)
@ankushmba10 Plain flour is normally wheat flour. You can also use cornflour or even wholemeal flour although the sauce will not be so smooth with wholemeal.
2 Questions: Does it matter if its red onion or white? Is thickening the sauce to the point of lumpiness and then breaking it up with more milk a necessary step or is that just a demonstration of how it can thick and clumpy? Wonderful video and I can't wait to try this next time I make blackened chicken!
You can really use this sauce as a base for other sauces. Garlic would alter the flavour quite a lot (but could be nice!) and adding cheese would also be good depending on what you are serving it with.
Traditionally the French put in onion studded with garlic instead of sauteing the onion with butter . So would that alter the taste? Also would addition of parmesan boost the flavour?
@lmfaohaha1234 Hi, I am using unsalted butter but you can use salted instead. Just be sure to add less salt afteror the sauce may be too salty. You can use fresh, long life, full cream, semi skimmed or skimmed milk for the sauce. Don't use condensed milk (at least in our area of the world it is very very sweet and this is a savoury sauce!)
@GameBoy2070 The best way is to make the sauce and then pour over any other ingredients you have made. (check out the ham and egg video on my channel, it has this sauce and is wonderful)
@DrSuperGood Hi, Answering your channel comment.. I'm not sure what you mean by cream milk. If you are asking if you can use full cream milk then yes. If you are wanting to substitute the milk for a thicker cream then no.
Yes, you can use the sauce for pasta and many other things. You can also add ingredients to the pasta such as mushrooms, bacon etc and pour the sauce over.
+chardxthinker sure you can, i always do. I hate the taste of onion in the sauce. Just season it with salt and a little cheese if you like and you are done. :)
Hierbij kun je kaas en ham voegen. Met de gekookte macaroni mengen en dan het half uurtje in een voorverwamde oven van 180 à 200 graden plaatsen. Heel lekker!
Try cooking it for longer. Also try changing pans as sometimes the flavour of something cooked previously can alter the taste even if the pan is well cleaned.
mediterraneanrecipes maybe can try to wash the pan with a mix of water+salt..let it soak for a while, then rinse the pan clean. it should get the smell washed away.. :) by the way, yes need to make sure the flour is well cooked with the butter before adding the milk.. cc: Colaris
Looks a bit like scrambled eggs before adding more milk. Just a visual comment. Like the idea of a coated whisk so there is no scratching the pan surface.
Funny how he points with the middle finger.... weird.. anyway, is nutmeg n onIon necessary? What others herbs can be added to this sauce instead of nutmeg? How abt the following.... Rosemary? Parsley?chives? BAsil?
Hi! You can leave out the onion and the nutmeg and add other ingredients if you like. The base for a creamy white sauce is the butter flour and milk, after that you can experiment with what you like! Let us know what you make and how nice it was.
I enjoy cooking and baking ... and a Bechamel Sauce is one of the most valuable cooking lessons I have ever learned. As you say in your excellent video, a good Bechamel is the beginning of many great dishes. I use the same (Mornay) for Pasta and Cheese and for Potatoes Au Gratin. Thanks for posting this excellent lesson.
Nicely paced, very clear. Makes me feel hungry. Oh, if only these lovely dishes contained zero calories!
Great job, I'm going to Ace my test tmmrw! Woo hoo!! You're a life saver!!! Yes yes yes yes!
i have no question thank you to the demonstration
I love it, thanks for posting, I'll try it soon, love the accent too.
your bechamel sauce is really nice.. I will try it for sure.. thank you :)
Many thanks, an easy to follow through and precise guide:)
6 years later but it is still helpful
Wonderful looking sauce. Thanks
thank you for posting this..i've been looking for the best bechamel sauce and found that yours is the best! I wish you could post the macaroni recipe either.. with all the spices completely.
Thank you for the knowledge...
This helps me so much to make my Bechamel Sauce for our Skill Assessment. THANKS
MMMMMMMM it is so delicios I made it and I just tasted it. It is excellent.!!!!
Thank you for sharing it.
@soper1162 Great! Well done. This sauce can go with so many things. Also add grated cheese and under the grill yum!!
Thx u very much for the white sauce recipe.
I've made something similar, but instead of onions, I use garlic and instead of a roux, I make a type of alfredo sauce using evaporated milk, butter, romano/parmesan, a little white wine (optional) and crushed red pepper flakes - Yumm! I also put a layer of mozzarella on top of the spinach
Like the grating of the onion as opposed to mincing.
Nice Sauce I am eating it out of my screen it look so delicious. Tomorrow I am gonna make it and I will comment back if I like it so technically I will comment back because I am sure to love it. :)
@GameBoy2070 Well done! sounds good
Very well explained. How about adding some white wine and tarragon. Would that work? I'm thinking for a salmon.
@ankushmba10 Plain flour is normally wheat flour. You can also use cornflour or even wholemeal flour although the sauce will not be so smooth with wholemeal.
2 Questions:
Does it matter if its red onion or white?
Is thickening the sauce to the point of lumpiness and then breaking it up with more milk a necessary step or is that just a demonstration of how it can thick and clumpy?
Wonderful video and I can't wait to try this next time I make blackened chicken!
You can really use this sauce as a base for other sauces. Garlic would alter the flavour quite a lot (but could be nice!) and adding cheese would also be good depending on what you are serving it with.
mmm looks yummyyyy :D
are you using salted or unsalted butter?
are you using fresh milk or condensed milk or full cream milk?
Is this the same whit sauce we find at the local stands putting over chiken and rice =))
@KagakuGakusei The milk can be at room temperature or cold, it shouldn't be warmed before
Traditionally the French put in onion studded with garlic instead of sauteing the onion with butter . So would that alter the taste?
Also would addition of parmesan boost the flavour?
I love this sauce over sautéd vegetables like zucchini and tomato mm
@lmfaohaha1234 Hi, I am using unsalted butter but you can use salted instead. Just be sure to add less salt afteror the sauce may be too salty. You can use fresh, long life, full cream, semi skimmed or skimmed milk for the sauce. Don't use condensed milk (at least in our area of the world it is very very sweet and this is a savoury sauce!)
Thanks. Can this be frozen?
:)) I tried it out, it was amazing :)) Thank you so much for the yummy , delicious, magnificent recipe :) - kaaxim
great video... ahmm just asking.. is it alright if i used thyme's and bay leaf instead of nutmeg?
Did this with a non fat milk and it was aaaaaawesome :) thank you so much
Glad you enjoyed it!
I just want to ask something after I watched your video I asked to my self, can I use this sauce for the pasta...?
@GameBoy2070 Good luck! I'm sure it will turn out fine!
do the nut creaker is really needed ??
@soper1162 Thank you for your comment. I hope you enjoy it! Bon appetit!
@GameBoy2070 The best way is to make the sauce and then pour over any other ingredients you have made. (check out the ham and egg video on my channel, it has this sauce and is wonderful)
what is plain flour is that wheat flour or any other
hi,why cannot the butter be replaced by ghee or any other milk product.Can egg be used anywhere in the making?
Hi, do you need to put in nutmeg?
i think succes sweet and pure succes :-) thank you so much
Thanks!
@mediterraneanrecipes thank you!! :D
is it a must to put nutmeg on it?
is that thick enough for a lasagne
Is it nec. 2 use onion or it can work without it
@DrSuperGood Hi, Answering your channel comment.. I'm not sure what you mean by cream milk. If you are asking if you can use full cream milk then yes. If you are wanting to substitute the milk for a thicker cream then no.
Was that an onion or a shallot?
Why did you use onions instead of garlic?
Thanks for your comments! Will try to do the macaroni soon!
Yes, you can use the sauce for pasta and many other things. You can also add ingredients to the pasta such as mushrooms, bacon etc and pour the sauce over.
I do too
what kind of protein we need to put a bechamel sauce
when u add flour and milk is there a heat on
Yes the heat is on when you add the four and milk but not on a high heat
@roadsterX Thank you for your kind comments. Bon apetit!
can i make this sauce without onion????
+chardxthinker Yes, you can leave out the onion
+chardxthinker sure you can, i always do. I hate the taste of onion in the sauce. Just season it with salt and a little cheese if you like and you are done. :)
use garlic instead!
Hierbij kun je kaas en ham voegen. Met de gekookte macaroni mengen en dan het half uurtje in een voorverwamde oven van 180 à 200 graden plaatsen. Heel lekker!
Hi, Yes, you can leave the onion out. Just add the flour when the butter has melted.
@DrSuperGood No, it's a savoury sauce
Hi, It’s actually a red onion but you can use a normal onion or shallot.
My sauce always tastes odd, I guess it tastes 'floury', Do you know what would cause that?
Try cooking it for longer. Also try changing pans as sometimes the flavour of something cooked previously can alter the taste even if the pan is well cleaned.
mediterraneanrecipes maybe can try to wash the pan with a mix of water+salt..let it soak for a while, then rinse the pan clean. it should get the smell washed away.. :) by the way, yes need to make sure the flour is well cooked with the butter before adding the milk..
cc: Colaris
Colaris Try cooking your roux a little longer, say, 2-3 minutes.
thanks
+Colaris keep adding milk lol
No, you can leave it out if you wish! Just adds a little flavour
Thanks for the comments! I'm glad you enjoyed it!
Looks a bit like scrambled eggs before adding more milk. Just a visual comment. Like the idea of a coated whisk so there is no scratching the pan surface.
Im just a student and still learning but, i think you need a thick bottomed pan, not that one :P
what is the best low fat milk to use?
It should be ok but you could add a little more flour so it is a little thicker.
Funny how he points with the middle finger.... weird.. anyway, is nutmeg n onIon necessary? What others herbs can be added to this sauce instead of nutmeg? How abt the following.... Rosemary? Parsley?chives? BAsil?
Hi! You can leave out the onion and the nutmeg and add other ingredients if you like. The base for a creamy white sauce is the butter flour and milk, after that you can experiment with what you like! Let us know what you make and how nice it was.
Thank you for your kind comments!
Your question sounds like the beginning of a joke!
Rue is the mix of melted butter and flour which can be the base of other sauces too
I WAS TAUGHT TO USE WHIT PEPPER
is is actually spelled, "roux" :P but very nice video :)
Possibly similar but much nicer homemade!
thanks! i'll try to do it. :) (i can't reply to my comment)
If you mean the nutmeg then you can leave it out
I'll give you white sauce!
pretty sure she flipped us off at end but thanks for the help
the finger was very annoying!!!
Hi, No it is not really suitable for freezing
@4:40 fuck the sauce!!!
@roadsterX Thank you for your kind comments. Bon apetit!
Thank you for your kind comments!