Bechamel sauce ( besciamella ) - easy recipe

[notsotupelohoney]

Thank you for the recipe, Sonia.

What is that magnificent tool you are using? Whisks aren't good for this because they don't reach into the corners of the pan. I used to have a Presto Whip that was perfect. It was very old and the new ones just don't work the same. Your tool worked perfectly. I want it!

[TheGreenwolf26]

What kind of milk are you using?

[yellowsaffron]

@TheGreenwolf26 Whole milk

[sohan181]

hi

how long can i keep this sauce in the fridge to use

[yellowsaffron]

@sohan181 2-3 days, if you keep it in the fridge covered with cling film

[Anna17315]

All the bechamel recipes I've seen they pour an egg in when the creme is ready and some grated cheese and they stir well. Have you tried that with the egg? Although I prefer your recipe cause I don't like to smell the egg in my bechamel

[yellowsaffron]

@Anna17315 The true recipe of bechamel sauce doesn't entail the use of egg

[Timscorner]

@Anna17315 if u add cheese, it will become a mornay sauce

[Shunkitology]

The recipe I use to make Bechamel sauce used onions, bayleaves and peppercorn which is later strained out, but your recipe is much easier! Plus, probably has a cleaner taste as well.

[yellowsaffron]

@Shunkitology Yes, this recipe is neutral and it can be used to make many dishes, such as lasagne (youtube.com/watch?v=3uZlrwAN7­QA), croque monsieur (youtube.com/watch?v=Mr_vDA-MU­zM) or even vegetables au gratin (youtube.com/watch?v=6fNr6C3TB­oE)

[foodsenses]

Thanks again.

[quzz17]

very easy

[LaceHearts]

Wow, that's really all you need? I'm trying this.

[Kathyle207]

If i used nutmeg powder, how much should I use?

[yellowsaffron]

@Kathyle207 just a pinch

[JustinRiray]

they forgot to skim the fat off the melter butter and leave the water out of the mix.

[yellowsaffron]

@JustinRiray If you add the flour to the butter there's no need to skim the fat

[CaviusTheGreat]

reminds me of the gravy they use in sausage and bisquits.

[kenfo0]

@CaviusTheGreat you have to make that with a meat fat...like sausage or bacon grease. Especially hot ground sausage gives it a nice kick.

[SuperKingNova]

will this amount work for any portion??

[yellowsaffron]

@SuperKingNova It's for about 4 servings

[SuperKingNova]

@yellowsaffron Oh so I just double that if. I'm making like 2 big pans of Lasagna. Or will that be enough?

[yellowsaffron]

@SuperKingNova Yes, if you double that it should be fine! If it helps you can have a look at our lasagne recipe 3uZlrwAN7QA

[Magik604]

classic bechamel has no nutmeg, has onion and clove for flavour and you should always have the roux and milk at proper temperatures before you start to dissolve the roux.

Escoffier would beat you with one of his copper pots for this

[Zamanian]

Thanks for the recipe!

[Hexpigge]

I used it for lasagna once, :? I added something else, but this is almost the same :].

[NicoTeen7]

anyone saying onions and whatnot, go back to school, all the ingredients for bechamel are exactly those they used in the vid... also if you use cold milk instead of warm or room temp you wont get any lumps.

[spinebreakerchick]

@NicoTeen7 what culinary school did you go to? probably not a french one... auguste escoffier's bechamel has onion pique. and as for the cold milk, thats not really true. if you have cold milk and cold roux you will get lumps. if you have hot milk and hot roux you will get lumps. if youre going to give out a tip at least give it out properly.

[peanutking242]

@spinebreakerchick ive discovered as long as u have a properly made roux... it doesnt matter if its cold or hot or warm milk... i still dont get lumps...

[NicoTeen7]

@spinebreakerchick auguste escoffier's bechamel is what many (not all) chefs use now, tho its not the original version, i went to culinary school (for 3 years, just fyi), and when i say add cold milk not to get lumps, its pretty redundant to mention to roux should be hot, as the bechamel needs to be cooked after milk is added, why cool it in the first place

[spinebreakerchick]

@NicoTeen7you cant make 2oz of roux here and there in a production kitchen. roux is usually made in the 4 colors (white blond red and brown) then cooled. then we just grab what we need. so really. maybe 3 years at culinary school wasn't enough for you.

[NicoTeen7]

@spinebreakerchick maybe acting like youre smarter than everyone and trying to put someone down, just coz they disagree with your way is something you like to do, but i just gave a helpful advice, and im not talking about a production kitchen, neither is this video, i dont see a reason to cool down your roux while making bechamel at home.

[pecos84]

I've read a few comments about putting onions into it, but bechamel sauce has no onions. I reckon it would be tastier that way, but it'd be a different sauce.

[Magik604]

@pecos84

no it isnt. bechamel with onion pique (onion and clove) is the classic Escoffier recipe for bechamel. it is the most popular used recipe in the world as Escoffier is credited with mastering all of the 5 mother sauces and organizing their secondary sauces.

[spinebreakerchick]

needs onion pique (1/4 onion i bay leaf 1 clove) and bechamel contains NO SALT. also its should be on the thinner side and should be left to steep for about 30 min

[contraryjerrystudios]

@spinebreakerchick make your own video instead of critiquing this one.

[understudy52]

I love this channel.

[everlastingeuphoria]

I love love love bechamel sauce! but i hate doing it.. my least favourite part in preparing lasagne. haha. but oh god, much thanks to that french bechamel dude for creating such a fantastic sauce. but then again it's so fattening! ahh. GUILTY PLEASURE

[NigelGriff]

I usually toss in a few cloves and a quater onion also. Gives it awesome flavor for lasagne.

[ppsf1958nr]

Lovely.

[usergently]

Forgot the onion quarter while the béchamel was thicking. Love your show sweetie!.

[usergently]

Hi! Sonia!

[xxprincessaxx2]

lol the first time she didnt drench the food in oil

[picc1001]

remove the woman voice and leave only the english voice, both at the same time it's annoying

[Apansomvarful]

First :D