Merry Christmas from America my beautiful teacher! Bechamel is in so many of my dishes and my partner is obsessed with all the creamy dishes I use it for!
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest and a marry Christmas to everyone
Nice classic bechamel ! Also guys, you need to be very careful with the temperature because the sauce will keep thickening a little while after you stopped cooking it and it can happen fast. You can also add grated cheese (like comté) to your bechamel and you'll have the base for a soufflé. This sauce also works great if you want to pour it over baked cauliflower.
The version you mentioned is the original French beschamel recipe and they still prepare theirs that way. I personally like the Italian besciamella better.
@@matthewwalter67 Yeah, I'm sure he knows that too, but no-one else does so that's why he didn't say it and I didn't mention it. Cheesy béchamel makes more sense to people than Mornay, which is the definition of a Mornay anyway.
nice trick, but usually the lumps form if you add to much milk, or you don't whisk hard enough. would definitely recommend to do this, if you have arthritis.
Hey there! I'm glad you discovered my channel and enjoy it. 😊 Nutmeg adds a unique warmth and depth of flavor to the sauce, enhancing its overall taste. It's a delightful ingredient that complements the other flavors beautifully. Give it a try and let me know how it turns out for you!
@@politelady123 if you add cheese to bechamel that makes it a cheese sauce, so you do add cheese to lasagne but not in the bechamel. I guess there's nothing to stop you trying it, though it will be a bit different. But cheese sauce is yummy anyway!
Hm so the flour is not first cooked in fat until fragrant? Usually when making a thickening mix of fat + flour + water I first cook the flour in fat until it smells a bit toasted, the beschamel doesn't need that?
I was going to make something very similar to this and put it in my lasagna. Flour milk, to make a roux and then add some parmigiano reggiano to thicken and make it lovely and creamy. Thoughts on this I think it will be delicious but it would be cool to get an actual Italians opinion.
I dunno if it's just me, but that looks like the base to my grandma's white gravy. Used for sausage gravy, over chicken fried steak, chipped beef gravy... Have I been eating bechamel this whole time?
Yes you have, Sauce Bechamel is a timeless basic recipe, that is known in many parts of the world. Here in Germany this basic sauce is the base for many sauces, white or brown, depends on what you ad to it, cheese, stock, herbs etc... but by all means I would suggest to put a bit of lemon juice to it...hope you don't mind Vincenzo..
Thanks for sharing your bechamel recipe. Well explained compared to the chef taught me from my culinary school. 😅😅 But i'm working on it to perfect the bechamel sauce. Wish me luck hehe
there is a huge difference between nutmeg powder and actually grating a nutmeg, way more stronger and you dont need a lot so your sauce also doesn't get darker
That's a great idea! Using ricotta instead of the traditional ingredient can add a delicious twist to the dish. I'm sure your husband and kids will love it. Let me know how it turns out! 🧀👨👩👧👦
Vincenzo, would it be acceptable to add Bechamel sauce to pasta in Ragu sauce to further enhance the dish's flavor? Do Italian's already use this blend occasionally for simple pasta dishes aside from Lasagna with a red sauce?
Your channel is amazing i proved my mom wrong by showing her how its done the italian way but what can i use to replace nutmeg since i have an allergy to it
Vincenzo, would you consider reacting to some of the pasta vids on Stephen Cusato’s “Not Another Cooking Show” channel? I’d be interested to see your opinions on his techniques.
It can go with anything. its basicly a "base" for any sauce. simply add the meat stock to it, (and sometimes add brown food colouring) (look up Madkulør - for brown sauce) I tend to use cream instead of milk, simply to make it very rich and thick. but I also add the water from boiled potatoes, which then "balance" it out.
I used to make pastry cream with flour, milk, and sugar. To give it a specific flavor profile I would add either a lemon rind, or vanilla, or sometimes cocoa powder (depending on what I was using the cream for). No butter, nutmeg, or salt though!
So I grew up with a mom that kind of just followed recipes when she did cook but wouldn’t be caught dead taking the time to make a bechamel sauce for a lasagna (although she did make an excellent gravy for thanksgiving) so I grew up with cottage cheese in the lasagna. the first time I saw a bechamel in a lasagna was by mother in law’s lasagna. I thought it was the worst ingredient that didn’t belong in lasagna (couldnt stand the texture) Come to find out the reason maybe is that is was a knorr brand packaged bechamel mix? So I have still yet to have a real bechamel in lasagna. BUT…cooks country had an article that talked about cottage cheese instead of bechamel in lasagna, so I’m happy to know what my mother did all along is considered delicious! Yay cottage cheese! I usually add ricotta to it too.
It's all about personal preference in the kitchen! 😄 Cottage cheese or bechamel, it's about what you enjoy. Combining cottage cheese with ricotta in lasagna sounds like a tasty twist! 🧀🍝 Buon appetito! 🇮🇹👨🍳
Well, that's an interesting perspective! 😄 While it may have similarities, Italian cuisine has its unique flair. Give it a try and experience the authentic taste! 🇮🇹👨🍳
Fun Fact: This sauce’s origins are actually Italian. Like everything else those unoriginal french steal it put their spin on it and pass it off as authentic french.
Ah, the world of culinary history is always full of surprises! 🍝🇮🇹 It's fascinating how dishes can travel and evolve across borders. Thanks for sharing this fun fact! 😄👨🍳🇫🇷👌
Yeah, I don’t think it’s a particularly great bechamel to be honest with you he should’ve cooked that flour out for much longer that bechamel will taste of flour
Vincenzo, my bechamel has a grainy texture to it. How do I prevent that? I tried cooking the flour for a bit first. We use ricotta and creme cheese. I wanted to add the bechamel to this to thin it down and add more depth
Hey there! To prevent a grainy texture in your bechamel, make sure to whisk constantly and cook the flour and butter until the mixture is smooth before adding the milk. As for your recipe, adding bechamel will definitely add more depth and creaminess to the ricotta and cream cheese mixture. 👍
Vincenzo, hai mai fatto la bagna càuda? Ho notato che molti non-italiani stanno distruggendo la ricetta e, da piemontese, mi si è spezzato il cuore. Se mai avrai intenzione di farla ti avverto, LA BAGNA CÀUDA È UNA COSA SERIA! Credo che la ricetta dello Chef Stefano Barbato sia quella che più si avvicina a quella originale: m.th-cam.com/video/OUhmQzgAjRQ/w-d-xo.html Solo acciughe, aglio e olio (la ricetta della mia famiglia vuole una testa d'aglio per persona).
Forget the roux make a slury of flour and oil boil milk add slury slowly whisking add a half onion studed with cloves a bayleaf and pinch of nutmeg season with salt and pepper simmer till onion is soft and flavours have infused add a small amount of double cream then pass job done
@PriscillaSebastiani it's the way to pump in a fast service chef it's a culinary hack like a 2 day veal jus can be done with a redcurrant jelly red wine reduction and granules if executed properly
Dear Vincenzo 🐦Just would like to 👉 mention that your Bechamel is more a cream than a sauce, we usually make it twice more liquid than what you show here and in you lasagna video...🍴... As a sauce, although it works...yours is much too thick!
Interesting how many people think it's okay to cook lasagna without Béchamel! For me, Béchamel sauce is absolutely essential for lasagna! And I personally prefer a Béchamel that's not as thick as the one Vincenzo proposes! It looks like you could use it as window putty! Make it less thick, and your lasagna will thank you for it!
This is exactly how NOT to make bechamel. This is moronic. Start on high heat. Melt the butter, add the flour. It should not make lumps. If it does, you added to little butter or too much flour. Let it cook for a bit to remove the taste of the flour.Add all the liquid att the same time, add pepper, salt anv nutmeg. Whisk until it's come to a boil.
Do you always add bechamel sauce to your lasagna?
No, but I do when I make moussaka.
My Neapolitan lasagna has bechamel, so delicious.
Never. I don’t see the point, sorry 🙈
Every now and then, it's a bit seasonal dependant for me (how good the tomatoes are etc)
Yea, for me lasagna with bachamel is good
Thank you Chef! I enjoyed your video. Wishing you and your family a Merry Christmas!
Thank you! Merry Christmas to you and your family! ❤️
Wow Vincenzo, SO easy! Thank you 🙏🏼
This was my dad's base for his Mac & Cheese. I still use what I call a basic white sauce and starter for many dishes.
Merry Christmas from America my beautiful teacher! Bechamel is in so many of my dishes and my partner is obsessed with all the creamy dishes I use it for!
Thank you so much, merry Christmas to you ❤️
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest and a marry Christmas to everyone
Many many thanks 🙏🏻 merry Christmas to you ❤️🎅🏼
First time watching your videos and I love your energy! Great video
It's my pleasure to keep my audiences entertained, don't forget to like and subscribe!
Nice classic bechamel ! Also guys, you need to be very careful with the temperature because the sauce will keep thickening a little while after you stopped cooking it and it can happen fast. You can also add grated cheese (like comté) to your bechamel and you'll have the base for a soufflé. This sauce also works great if you want to pour it over baked cauliflower.
Thank you for the great tips! 😊👨🍳 Can't wait to try adding cheese to the bechamel and pouring it over baked cauliflower! 🧀🥦
When u add cheese to bechamel the sauce is called mornay
Happy Christmas Vincenzo very fantastic video by the way
Thank you Laura. Merry christmas to you and your family
Always enjoy your videos. Cheers, from Ottawa, Canada.
I appreciate it a lot 🙏🏻❤️ thank you
I’ve got a book on sauces for béchamel the milk is first infused with onions, black peppercorns and bay leaf, I like it when I can be bothered.
Thanks for the suggestion! I prefer to infuse the milk with nutmeg for béchamel sauce, but everyone has their own way. 😊👨🍳
The version you mentioned is the original French beschamel recipe and they still prepare theirs that way. I personally like the Italian besciamella better.
I always learn something great from this channel. I am going to use this with ricotta next time so I can make 2 lasagnas. TY Vincenzo. 😊
This is so heartwarming. Thank you so much! Great idea to use it with ricotta for two lasagnas. Enjoy
Great video Vincenzo! 🤘
Thank you a lot, I’m glad you enjoyed it!
I knew I was at the right spot when that cheesey intro came in!
Absolutely loved watching this, thank you!
Great job as usual! ❤️👍😊
Thank you! Cheers!
So nice❤👌 gonna use it for white sause pasta
MERRY CHRISTMAS TO YOU AND YOUR WHOLE FAMILY.....GREAT RECIPE.....THANK YOU AS USUAL.....YOUR A PRO.......
Merry Christmas to you and a happy new year!
I love you and your recipes. Good luck😊😊😊
Love you too!
Merry Christmas Vincenzo!
Merry Christmas to you 🎅🏼❤️
Buon Natale a te e alla tua famiglia Vincenzo ❤🎄
Tanti cari auguri!
I will make some! Merry Christmas!
Awesome! Happy holidays
BUON NATALE, VINCENZO!!!!!
Tanti auguri di buon Natale
I find if you microwave the milk for about a minute before adding it, it makes the process so much easier.
Oh that's a good idea, will definitely try it out.
Wow, that looks tasty!!!!!🤤🤤🤤
Hehe it really is! Super creamy béchamel
Hmmm,bechamel sauce ! I'm lucky my sister owns a farm ,so I use fresh full fat milk that really gives that little extra !
oh wow, fresh milk is like pure gold! 🤤 I bet your bechamel sauce is divine
Merry Christmas Vincenzo! I know it's no longer a Bechamel, but I love adding Pecorino and Parmigiano cheese to my sauce. Inspired by you of course ;)
Wow a cheesy béchamel, I love it!
Merry Christmas 🥰❤️
@@vincenzosplate no it’s a Mornay,
@Matthew Walter found the fellow Josh Weissman viewer
@@matthewwalter67 Yeah, I'm sure he knows that too, but no-one else does so that's why he didn't say it and I didn't mention it. Cheesy béchamel makes more sense to people than Mornay, which is the definition of a Mornay anyway.
I add ricotta and parmigiano
Merry Christmas May God Continue To Bless You 🙏
Merry Christmas ❤️
Greetings frm Florida
Wishing You and Your Loved Ones a Merry Christmas 🎄
Ciao Karen, hope you're having a wonderful Christmas 🥰 thank you
Great video as usual. I like to add 1/2 glass of white wine before adding the milk. It adds flavour.
Many thanks 🙏🏻 thank you for the tip!
What kind of white wine? I might try this
White wine? Makes Zero sense because it wouldn’t be a bechamel like that. The chef was kind with you.
Looks Yummy !!!
It really is! Have you ever made Béchamel?
For someone that Has Problems with Lumps Of flower. You can Add Water first before Adding Milk!
(bechamel And pasta Taste pretty nice btw)
Nice tip!
nice trick, but usually the lumps form if you add to much milk, or you don't whisk hard enough.
would definitely recommend to do this, if you have arthritis.
I recently learned that you can avoid lumps by adding all of the milk at once
That's gorgeous!
I love béchamel sauce 🤤 have you ever made it?
@@vincenzosplate Sì, sì! Ce l'ho fatta! Mi piace molto.=)
I discovered your channel like 3 days ago and I love it because I suck at cooking. What does the nutmeg do to this sauce?
Hey there! I'm glad you discovered my channel and enjoy it. 😊 Nutmeg adds a unique warmth and depth of flavor to the sauce, enhancing its overall taste. It's a delightful ingredient that complements the other flavors beautifully. Give it a try and let me know how it turns out for you!
🎉❤merry Christmas 🎄 love ❤️
Merry christmas Connie. Have a great day
I would never make lasagna without bechamel!! Just can't imagine it!! That's how mamma taught me!!
same!
Is it wrong to add cheese to it?!
@@politelady123 if you add cheese to bechamel that makes it a cheese sauce, so you do add cheese to lasagne but not in the bechamel. I guess there's nothing to stop you trying it, though it will be a bit different. But cheese sauce is yummy anyway!
Lovely!
🥰🥰🥰
I add a little nutmeg to mine that I grate on the spot, also use whole milk when I make it
Great, I love nutmeg
Hm so the flour is not first cooked in fat until fragrant? Usually when making a thickening mix of fat + flour + water I first cook the flour in fat until it smells a bit toasted, the beschamel doesn't need that?
I was going to make something very similar to this and put it in my lasagna. Flour milk, to make a roux and then add some parmigiano reggiano to thicken and make it lovely and creamy. Thoughts on this I think it will be delicious but it would be cool to get an actual Italians opinion.
Sounds great! If you want you can try my beef lasagna: th-cam.com/video/G2ADTfAasck/w-d-xo.html
That would work! Basically the same thing lots of people do for mac and cheese with a bechamel base. I use cheddar, fontina and gruyere for mine.
I dunno if it's just me, but that looks like the base to my grandma's white gravy. Used for sausage gravy, over chicken fried steak, chipped beef gravy... Have I been eating bechamel this whole time?
It’s probably just you, because we don’t know your grandma 😅
White gravy is basically a bechamel sauce
Yes you have, Sauce Bechamel is a timeless basic recipe, that is known in many parts of the world. Here in Germany this basic sauce is the base for many sauces, white or brown, depends on what you ad to it, cheese, stock, herbs etc... but by all means I would suggest to put a bit of lemon juice to it...hope you don't mind Vincenzo..
That could be! We should know your grandma's recipe to know
American gravy is often a bechamel base or a veloute, which is a sauce made with a roux and stock. Both taste great!
Thanks for sharing your bechamel recipe. Well explained compared to the chef taught me from my culinary school. 😅😅 But i'm working on it to perfect the bechamel sauce. Wish me luck hehe
You've got this! 🍽️👨🍳 Practice makes perfect, and your dedication will lead to a flawless bechamel. Best of luck on your culinary journey! 🥣👍
@@vincenzosplatethank you very much! 💪💪💪
there is a huge difference between nutmeg powder and actually grating a nutmeg, way more stronger and you dont need a lot so your sauce also doesn't get darker
Finally, grazie 😁
Here it is! Are you going to make béchamel!
@@vincenzosplate of course and then use it for lasagna or canelloni or something else 🍽️😁
thank you for the recipe, I hope I don't burn it like I did last time haha
@Vincenzo’s Plate, I make a bechamel sauce as a base for my homemade Buffalo Mac & Cheese.
Oh wow it sounds sooo good
My Nonna always used Ricotta, and she is from Sicily. I am going to try this instead, since my husband and kids don't like ricotta.
That's a great idea! Using ricotta instead of the traditional ingredient can add a delicious twist to the dish. I'm sure your husband and kids will love it. Let me know how it turns out! 🧀👨👩👧👦
Vincenzo, would it be acceptable to add Bechamel sauce to pasta in Ragu sauce to further enhance the dish's flavor? Do Italian's already use this blend occasionally for simple pasta dishes aside from Lasagna with a red sauce?
Hey Vini! Is it ok to put a little white pepper in it? I use a little. Not much.
Your channel is amazing i proved my mom wrong by showing her how its done the italian way but what can i use to replace nutmeg since i have an allergy to it
Maybe try corriander
I would just leave it out and not add a replacement
Vincenzo, would you consider reacting to some of the pasta vids on Stephen Cusato’s “Not Another Cooking Show” channel? I’d be interested to see your opinions on his techniques.
thank you for the suggesition!
Great.
Oh yes this is so good
Who knew ted cruise could cook
Vincenzo what your recommendation on bechamel sauce to go with
It can go with anything.
its basicly a "base" for any sauce.
simply add the meat stock to it, (and sometimes add brown food colouring) (look up Madkulør - for brown sauce)
I tend to use cream instead of milk, simply to make it very rich and thick. but I also add the water from boiled potatoes, which then "balance" it out.
You could use it in an amazing lasagna or cannelloni
Love from pakistan 🇵🇰 i really love your videos ❤️
Many many thanks 🙏🏻❤️ love you!
We use this in Middlesbrough for a dish named parmo
Sounds great!
Who told Italians about bechamel? Someone without fresh nutmeg?
Molte grazie.
Di nulla! 🇮🇹👨🍳 Thrilled you enjoyed it. Stay tuned for more Italian culinary delights. Buon appetito! 🍝🍷
Is Bechamel sauce a multi purpose sauce for savory and deserts? Or mainly for savory dishes only?
But usually cream of various kinds is used for desserts, not Béchamel. Normally Béchamel is used for savory dishes.
Is it used for savoury dishes!
Thank you both so much.
I used to make pastry cream with flour, milk, and sugar. To give it a specific flavor profile I would add either a lemon rind, or vanilla, or sometimes cocoa powder (depending on what I was using the cream for). No butter, nutmeg, or salt though!
So I grew up with a mom that kind of just followed recipes when she did cook but wouldn’t be caught dead taking the time to make a bechamel sauce for a lasagna (although she did make an excellent gravy for thanksgiving) so I grew up with cottage cheese in the lasagna. the first time I saw a bechamel in a lasagna was by mother in law’s lasagna. I thought it was the worst ingredient that didn’t belong in lasagna (couldnt stand the texture) Come to find out the reason maybe is that is was a knorr brand packaged bechamel mix? So I have still yet to have a real bechamel in lasagna. BUT…cooks country had an article that talked about cottage cheese instead of bechamel in lasagna, so I’m happy to know what my mother did all along is considered delicious! Yay cottage cheese! I usually add ricotta to it too.
It's all about personal preference in the kitchen! 😄 Cottage cheese or bechamel, it's about what you enjoy. Combining cottage cheese with ricotta in lasagna sounds like a tasty twist! 🧀🍝 Buon appetito! 🇮🇹👨🍳
❤
What can I use this for?
Can I put it in pasta as a white sauce?
Use it when you make lasagna. Follow Vincenzo's lasagna recipe.
...and yes, you can preheat the milk to make it a little bit faster 🐈
I remember a recipe call for ricotta and bechamel. Now I feel like that was a sin
Would you make a lasagna using bechamel sauce please?
I did! Check on my channel
sorry Vincenzo, i don't want to make bechamel like an Italian, i want to make it like a French :)
Im guilty of subbing for ricotta. More times than not we use cottage cheese. 😢 The texture works.
I will try your way.
Merry Christmas brotha
Ricotta is fine for a Neapolitan lasagne, but a lasagne Bolognese most definitely calls for béchamel
But please no more cottage cheese 😅
Ricotta doesn’t have much flavour it’s more creamy. If anything I would grate a bit of parmesan into the sauce to give a little kick of cheese
That's a good suggestion, thank you for pitching it!
This has a fancy name, but it is really just thick white gravy. Any Southerner has probably made it for years.
Well, that's an interesting perspective! 😄 While it may have similarities, Italian cuisine has its unique flair. Give it a try and experience the authentic taste! 🇮🇹👨🍳
Yes, I use bechamel in my veggie lasagna. But I don't make it so thick.
The important thing is that it is delicious!
If you don't boil the noodles first, then a watery bechamel works best. If you precook the noodles, then a slightly thicker bechamel works.
" Ti alleni in palestra..ti alleni in cucina " Faccio entrambe le cose perche` mangio come un avvoltoio! Lol
Hahahaha fantastico, prima si mangia e poi ci si allena 😅
multimesc!!🙂🙂
Fun Fact: This sauce’s origins are actually Italian. Like everything else those unoriginal french steal it put their spin on it and pass it off as authentic french.
Ah, the world of culinary history is always full of surprises! 🍝🇮🇹 It's fascinating how dishes can travel and evolve across borders. Thanks for sharing this fun fact! 😄👨🍳🇫🇷👌
yes it used to be called salsa colla (glue sauce)!
Oh, man, use freshly grated nutmeg. It’s so much better
Thanks for the tip! ❤️
Love bechamel! And, you look like Ted Cruz
Glad you enjoy the bechamel! As for the resemblance, let's just say I have a passion for cooking, not politics. 😄🍽️
Guys, is it just me, or the bechamel looks lumpy??
Yeah, I don’t think it’s a particularly great bechamel to be honest with you he should’ve cooked that flour out for much longer that bechamel will taste of flour
Vincenzo, my bechamel has a grainy texture to it. How do I prevent that? I tried cooking the flour for a bit first.
We use ricotta and creme cheese. I wanted to add the bechamel to this to thin it down and add more depth
Hey there! To prevent a grainy texture in your bechamel, make sure to whisk constantly and cook the flour and butter until the mixture is smooth before adding the milk. As for your recipe, adding bechamel will definitely add more depth and creaminess to the ricotta and cream cheese mixture. 👍
This guy makes Italian food like my kid in her play-dough maker.
Is this a reupload? I swear to God I watched this video months ago
nope. I ahev another bechamel video recipe, but this is different
Bruh that's Besciamella
I know!
Vincenzo, hai mai fatto la bagna càuda?
Ho notato che molti non-italiani stanno distruggendo la ricetta e, da piemontese, mi si è spezzato il cuore.
Se mai avrai intenzione di farla ti avverto, LA BAGNA CÀUDA È UNA COSA SERIA!
Credo che la ricetta dello Chef Stefano Barbato sia quella che più si avvicina a quella originale:
m.th-cam.com/video/OUhmQzgAjRQ/w-d-xo.html
Solo acciughe, aglio e olio (la ricetta della mia famiglia vuole una testa d'aglio per persona).
Sinceramente non ho mai fatto la bagna cauda
That’s white sauce bechamel sauce sounds Breyer. Make lasagna with it please
we in the southern US call this a cream gravy. just make it thicker with nutmeg
Make Timpano
Hi chef good video
I am shesharam from India chef shesharam international diploma food production
Gordan ramsay gunna be pissed when he sees this no peas
There should be no peas in Bechamel sauce
Forget the roux make a slury of flour and oil boil milk add slury slowly whisking add a half onion studed with cloves a bayleaf and pinch of nutmeg season with salt and pepper simmer till onion is soft and flavours have infused add a small amount of double cream then pass job done
I do the same, but all the recipes of bechamel sauce I didn’t see no one doing like that, I start to think I was doing wrong
@PriscillaSebastiani it's the way to pump in a fast service chef it's a culinary hack like a 2 day veal jus can be done with a redcurrant jelly red wine reduction and granules if executed properly
Always. I can't think of a lasagna or canneloni without bechamel and cheese (parmigiano reggiano, or argentinian sardo or reggianito)
I saw some videos without it 🙈
better with fresh nutmeg
Dear Vincenzo 🐦Just would like to 👉 mention that your Bechamel is more a cream than a sauce, we usually make it twice more liquid than what you show here and in you lasagna video...🍴... As a sauce, although it works...yours is much too thick!
Its called RUBY
Thank you for your comment. I appreciate your feedback. If you have any specific questions or requests, feel free to let me know. 🍝👨🍳
So its like a roux almost
Exactly!
Tanti auguri ! Buon Natale ! 👋🎄🥂😊
Buon natale ❤️
Interesting how many people think it's okay to cook lasagna without Béchamel! For me, Béchamel sauce is absolutely essential for lasagna! And I personally prefer a Béchamel that's not as thick as the one Vincenzo proposes! It looks like you could use it as window putty! Make it less thick, and your lasagna will thank you for it!
This is exactly how NOT to make bechamel. This is moronic. Start on high heat. Melt the butter, add the flour. It should not make lumps. If it does, you added to little butter or too much flour. Let it cook for a bit to remove the taste of the flour.Add all the liquid att the same time, add pepper, salt anv nutmeg. Whisk until it's come to a boil.
Bechamel is French..
Way too thick
I love it this way
This is how I make my baked Mac and Cheese I just add the cheeses to the bechamel sauce
I thought you were going to put it all over your face like Mrs. Doubtfire
Haha! That would make for an interesting cooking technique! But I'll stick to using ingredients in the recipe. 😄🍽️
No to the nutmeg.
why not?
Says beautiful delicate sauce, and then shows a super thick, gloppy mess.