This classic Mother sauce is one of the 5 foundational sauces in French cuisine. It can be used in many ways and many in variations, or compound sauces can spring from this. Chef Keith Snow of www.harvesteating.com shows you how to make Bechamel sauce the classic way in this detailed video.
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{ 25 comments… read them below or add one }
I’ve seen that many don’t add the onion and cloves
and I’ve seen people not adding nutmeg.
is there a difference between the Italian and the french versions or is t just the french but with varieties.
right..that is awesome…I do that as well!
Keith
i add a little cheddar cheese into mine and add the sauce to the pasta to make a lovely macaroni cheese
are you a chef? sounds like you are…it’s been a long time since we filmed this..but I do remember it tasting very nice..
thanks for watching…
Keith
Good sauce in principle but to many cloves by one or two..and the onion pique should of had a bay leaf..and bechamel is not without the nutmeg?..Just sounds like a good ol milk sauce you concocted..where’s the form?
another thing that helps is using a saucier, a special sauce making pot, in this videos I AM NOT using one…but they help, the edges are not square so the whisk..or spoon..gets into the corners..
thanks
Keith
Use a metal spoon and not a whisk when making the Roux – makes it much easier to ensure that all the flour is collected from the edges and combined.
I didnt see this one clumping or burning
.
Thing is, if you stir it constantly while adding milk like this skilfull mister, you wont have any problems at all.
Oh and Ive seen few other chefs doing it exactly the same way, with cold milk wit gogeous results.
Thanks, a recipe of mine called for this and I wasn’t sure about the coloring or thickness, this helped a lot!
OH! my mouth watered! looks magically delicious. im going to add this to my lil’ journal of recipes. THANKS!
thanks..I love Costa Rica
Keith
twitter at chefkeithsnow
Excellent! … Thanks from Costa Rica.
yes I did..when cameras are running, it’s easy to forget simple things like that..at some point soon, we will re-do this and post the correct version…
thanks
Keith
twitter at chefkeithsnow
you forgot the bayleaf on your (onion pique)
you forgot to put bay leaf
first butter then flower then stir in hot milk- it won’t clump or burn
you can make bechemel sauce different ways cause this is different from how we did it in my class too
A Mornay sauce (bechamel with cheese) would be best for a pasta.
Excellent! This goes to my Lasagne. Thank you from Uzbekistan!
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1.take a deep breath
2.think about the 1 u love
3.press F10 5 times
4.send this to 5 youtube videos
5.then look at ur background
There is many ingredients missing!
I love this sauce with leeks. In the south, we would add pork sausage and pour it over biscuits. Biscuits and gravy baby..
perfect!!! i lo0ve that! thnx
There’s a few missing ingredients (for a classic Bechamel), but the procedure for making the sauce is the same. Next time try adding basil to the Onion Piquet and add some white pepper and salt. It makes the sauce taste so much better!
wow this is nice and easy i thought it was much more complicated than that. I am making oven pasta today maybe i should top it up with some of this