only one way to make bechamel sauce, and i can't remember onions being a part of it. if you want to make it, follow the recipe, if you change it, you're not making bechamel, you're making something else. Please DON'T call it bechamel, because it's not. when flour is cooked on butter, onion free, it kills everything in butter. result: it doesn't go bad after 2 days in fridge.
@brbo101 well it is a bechamel sauce since it uses milk and a light roux. She uses chopped onions, others call for an onion pique, but its all preference in regards to taste. Yea its a Mother Sauce so one shouldn't change the entire make-up of the sauce, but any chef worth their weight knows that not everyone makes a Mother Sauce the same. There is definitely not "only one way".
this is all wrong. i thought I was going crazy. she's sauteeing onions inside the bechamel sauce and no cloves, no bay leaf? what is really going on here? it's a mother sauce. there is no experimentation to go with it. you make it one way. the addition comes after you make the sauce.
straining a bechamel sauce, who ever heard of such a thing...
Yeah, No measurments! a great chef once told me that if you have a recipe, you can make a dish. But if you have mastered a technique, you can make a 1000 dishes! You will see what I mean if you study a bit further!
I know the chef types sound snobby but you must realize that the only good reason a man learns to cook like this is to impress someone special. Friends, loved ones, or just themselves. Me, . . . I'm hoping to cook up some romance. I just hope she has a really high metabolism, as I like my women kinda slim.
@Az1111000 If you like you're women slim yet you want to make rich foods you should do something active to work up an appetite and burn of some fat prior to eating. Hiking, swimming, kayaking, dancing, biking and of course Sex.
Don't expect a woman to be all in the mood after eating a sinful meal unless its Sushi maybe.
Simmer like this for 30 min. then strain the sauce. Ladle clarified butter over the top to prevent a skin from forming. Hold for service. Sauce should coat the back of a wooden spoon. It is easy to over thicken it. Just practice until you get it right! It is a science. But, it is equally an art, which makes it accessible to everyone. At worst, you can make a mediocre bechemel. Which is a long way ahead of the people who just warm up a jar of plastic tasting sauce they bought premade.
simmer this for 20 min. Meanwhile, make a white roux. Equal parts, by weight, flour and clarified butter (explanation elsewhere), cook long enough to prevent raw flour taste. Taste it yourself as you learn and you will see! When roux is done it has a nutty flavor. Remove onion piquet from milk and add mild to roux stirring constantly. Bring to a boil then reduce to simmer (bubbles around edges and steam rising off liquid).
I'm a culinary student and we were taught to add an onion piquet (a peeled onion with a bay leaf stabbed into it with a whole clove.). This way you impart to the milk the flavors of onion, bay, and clove!
Chefs aren't arrogant, they are right, if they are chefs, it's because they know their shits and probably kick your butts at cooking. Don't be dickheads to great foodies.
The correct way would be to add a small onion that has a bay leaf pinned to it with a whole clove (oignon piquè) to the milk or cream while it's simmering that way you get the flavors and there's no need to strain your nice sauce afterward.
Is it really appropriate to hold the pan using your left hand while cooking? one chef told me to practice using my left hand so myright hand are free from adding ingredients.i'm right handed
the reason i wanted to become a chef is everyone learns the basics but you make everything your own by experimenting with new things recipies are what you make them in the begining your still learning so they tell you what you should do and later tell you to make things your own way i love cooking its fun to me and never feels like a job
man...lots of snobby "chefs" on here. if you don't make it exactly like they were taught then its wrong because they make it so much better...even though..they are watching a "how to" video. i hope some of you negative people have fun with you 70k student loans you got from cooking school while working at some hole-in-the-wall piece of shit restaurant that has some jerk as a boss. recipes aren't written in stone.
@licemeat Completely agree. Too many elitist pricks in the business these days. Most of these douchebags are probably just Food Network junkies and have never worked in a real kitchen.
@licemeat Why does it matter why we're watching it? If the onions are diced and sauteed before the flour is added, it's a very strange bechamel sauce indeed. And did you go to cooking school or work in a nice restaurant? No, because had you, you'd realize that little chunks of onion floating in "bechamel" will get Chef damn furious. Use a piquet (onion half stuck with cloves and a bay leaf), otherwise this video rules.
@licemeat the reason i wanted to become a chef is everyone learns the basics but you make everything your own by experimenting with new things recipies are what you make them in the begining your still learning so they tell you what you should do and later tell you to make things your own way i love cooking i understand why u where telling everyone off lol i feel your pain gotta love special ppl
@licemeat French cuisine in an extremely conservative science. There isn't hundreds of way to make bechamel, beurre blanc or hollandaise. These sauces are actually classic sauces that have to be perfectly done. The technique for these sauces is one of the first thing you learn at any cooking school, like mayonaise let's say. There is one way to make a bechamel, a beurre blanc, or any classic sauce.
If you had blended the milk to the roux correctly (slowly) you wouldn't have to arse around with a strainer to get the lumps out. Also where was your bouquet-garni or onion pique?
I use clarified butter and place the onion piquet in the milk before I heat it.. But, I do believe her way is somewhat right. We all have our own way.
I agree an onion pique is the way i do it. this seems like it would be kinda gross. maybe bland and flavorless. it would probably just taste like onion and milk? there are a lot of youtube vids with people doing these things wrong.
YUCK! This is NOT a bechamel. The onion pique is what gives the cream the flavor, your bechamel is just a thickened heavy cream. The cloves and bay leaf are essential. You also did not cook your roux correctly and the flour was definitely not cooked out enough. And next time, slowly add your hot cream (that was simmered with onion pique for 15 mins) to the cooled (but cooked this time) roux. Please make a classic bechamel and tell me your sauce tastes the same.
And nor cal guy u obviously dont no what ur talking about if u add roux into anything cold its going to clump..U must boil after adding ur roux in order to incorperate it into ur dish or ur gonna have a sauce that taste like flour...Her roux looked fine...she just failed to mention a roux is equal parts butter and flour
I agree...An onion pique would have made this way more flavorfull...but using onions as a mirepoix also work is just creates more dishes and more time...She could have just warmed up milk or cream and did added roux.
Yes it should be strained through cheesecloth/cheesecloth-lined chinois (especially hers) to make a smoother sauce. As with Hollandaise, it tastes more creamy and less floury and dry.
That roux was awful... and she didn't cool her milk down enough. You're supposed to create opposites between roux and liquids. Hot liquid, cool roux, cool liquid, warm roux.
WHERE ARE THE CLOVES IN THE BECH!?! Gotta have cloves.
If you want to flavour the sauce, you should make an onion cloute- you make a little parcel with a large piece of onion/bay leaves or whatever other flavours you want, and put it in with the milk while you're heating it- you just pick it out with a spoon before adding the milk to the roux, which leaves you with a lot less cleaning up to do afterwards.
Julia Child says to add boiling hot milk to the roux. Otherwise, it would lump. This makes sense since starch gelates only above 145 degrees Fahrenheit. Cooking the flour in butter starts the gelation process, so if you added cold milk, it would harden the starch and form lumps.
It's strained because the onions are for flavor only. They're not meant to to be in the final result. And indeed, onions are very optional in the first place. The only necessary ingredients are flour, butter and milk and salt to taste.
dude, seriously. it is best idea to strain a sauce, sometimes even without the onions so you can have a better quality sauce, without those flour clumps :)
Many chefs would now regard as authoritative the [bechamel] recipe of Auguste Escoffier presented in Saulnier's Répertoire: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes"[
it is still one part each but the onions are cooking at the same time... I personally have never done it this way...I usually put a big chunk of onion and bay leaf with clove in the milk as it warms.
onion piquet or onion cloute*. when heating the milk. Forget about adding onions to the white roux that you make. Another thing if your sauce gets too thick add more of the milk mixture to it.
When making a sauce go through these 3 steps, taste to see if the starch is cooked out, then get your sauce to the right consistancy, and then season last. :) Adding a tid bit of nutmeg makes it even better, not too much though
@tofumetal94014 You can mix the roux with onions. It's done many times. Roux is equal parts of butter, animal fat, and flour. Mixing it with the onions gives it a stronger flavor. A classic bechemel is made by using a small onion, whole, and pinning a bay leaf to it with a wole clove. Also add a pinch of white, I prefer black, pepper and nutmeg. Omit the nutmeg if you like. It's basically a thickened milk and most use it to thicken stocks.
@tofumetal94014 Because many foundational recipes can be made different ways depending on taste, what its intended for and which school or person handed it down. Very few recipes absolutely have to me made a certain way most are flexible and certain ratios are recommended but not always set in stone.
A good explanation, thanks. Try using some nutmeg to enhance the flavor a lot. But i don't get why you use onions, this way you have to use a sieve, and it's not the original recipe. You can always add additional flavors afterwards, but better put it into the other ingredients of the final dish.
Why spoil a perfect bechamel with onions?
Timrath 1 month ago
only one way to make bechamel sauce, and i can't remember onions being a part of it. if you want to make it, follow the recipe, if you change it, you're not making bechamel, you're making something else. Please DON'T call it bechamel, because it's not. when flour is cooked on butter, onion free, it kills everything in butter. result: it doesn't go bad after 2 days in fridge.
brbo101 1 month ago
@brbo101 well it is a bechamel sauce since it uses milk and a light roux. She uses chopped onions, others call for an onion pique, but its all preference in regards to taste. Yea its a Mother Sauce so one shouldn't change the entire make-up of the sauce, but any chef worth their weight knows that not everyone makes a Mother Sauce the same. There is definitely not "only one way".
itsaPen15onlysmaller 4 days ago
this is all wrong. i thought I was going crazy. she's sauteeing onions inside the bechamel sauce and no cloves, no bay leaf? what is really going on here? it's a mother sauce. there is no experimentation to go with it. you make it one way. the addition comes after you make the sauce.
straining a bechamel sauce, who ever heard of such a thing...
shakaama 1 month ago
cold milk and hot roux or vice versa. that way you dont have to strain it like this. this just looks like a lumpy mess.
jespero93 2 months ago 2
Yeah, No measurments! a great chef once told me that if you have a recipe, you can make a dish. But if you have mastered a technique, you can make a 1000 dishes! You will see what I mean if you study a bit further!
Az1111000 3 months ago
no measurements?
elcostan100 3 months ago
onions?!
oxymoronpersonified 4 months ago 2
I know the chef types sound snobby but you must realize that the only good reason a man learns to cook like this is to impress someone special. Friends, loved ones, or just themselves. Me, . . . I'm hoping to cook up some romance. I just hope she has a really high metabolism, as I like my women kinda slim.
Az1111000 5 months ago
@Az1111000 If you like you're women slim yet you want to make rich foods you should do something active to work up an appetite and burn of some fat prior to eating. Hiking, swimming, kayaking, dancing, biking and of course Sex.
Don't expect a woman to be all in the mood after eating a sinful meal unless its Sushi maybe.
bonzaibb12 4 months ago
@bonzaibb12 lqtm. (laughing quietly to myself).
Az1111000 3 months ago
Simmer like this for 30 min. then strain the sauce. Ladle clarified butter over the top to prevent a skin from forming. Hold for service. Sauce should coat the back of a wooden spoon. It is easy to over thicken it. Just practice until you get it right! It is a science. But, it is equally an art, which makes it accessible to everyone. At worst, you can make a mediocre bechemel. Which is a long way ahead of the people who just warm up a jar of plastic tasting sauce they bought premade.
Az1111000 5 months ago
simmer this for 20 min. Meanwhile, make a white roux. Equal parts, by weight, flour and clarified butter (explanation elsewhere), cook long enough to prevent raw flour taste. Taste it yourself as you learn and you will see! When roux is done it has a nutty flavor. Remove onion piquet from milk and add mild to roux stirring constantly. Bring to a boil then reduce to simmer (bubbles around edges and steam rising off liquid).
Az1111000 5 months ago
I'm a culinary student and we were taught to add an onion piquet (a peeled onion with a bay leaf stabbed into it with a whole clove.). This way you impart to the milk the flavors of onion, bay, and clove!
Az1111000 5 months ago
Chefs aren't arrogant, they are right, if they are chefs, it's because they know their shits and probably kick your butts at cooking. Don't be dickheads to great foodies.
williamgag 6 months ago
a lot of food critics here but there's only one thing that I can say, you cannot please everyone...
picassoz 6 months ago
Onions are for flavor. They strain the sauce to take the onions out and any clumps of flour left behind.
hizokuto 7 months ago
The French do it better :)
ferrarikingofcars 7 months ago
The correct way would be to add a small onion that has a bay leaf pinned to it with a whole clove (oignon piquè) to the milk or cream while it's simmering that way you get the flavors and there's no need to strain your nice sauce afterward.
andysgrl33 8 months ago
straight to the point....tried and confirmed....now to mess with more ingredients \m/.
intestinomedicino 11 months ago
asasadada
mackwebber004 1 year ago
Is it really appropriate to hold the pan using your left hand while cooking? one chef told me to practice using my left hand so myright hand are free from adding ingredients.i'm right handed
mackwebber004 1 year ago
the reason i wanted to become a chef is everyone learns the basics but you make everything your own by experimenting with new things recipies are what you make them in the begining your still learning so they tell you what you should do and later tell you to make things your own way i love cooking its fun to me and never feels like a job
crankspraynpray 1 year ago 2
ooh i've thought of putting onions in it. So gonna do that next time
Moonlightrealgirl 1 year ago
i wanna fuck those hands!!
mamece2 1 year ago
butter! for GOD sake!
use OLIVE OIL!
strwz 1 year ago
@strwz
olive oil lololol who the fucks makes a roux out of olive oil
Icestad 1 year ago
@Icestad happy cholesterol british freak! :D
strwz 1 year ago
Do YOUR thing epi!
I use cold milk, never ever lumps up on me.
I use nutmeg, allspice and small hunk of red onion (with a piece of the root attached to keep it together, I don't cut it up) and a small bay leaf.
Allow to simmer for about 10 minutes and viola!
Removed piece of red onion and bay leave.
Mixed in my seafood chowder (shrimp,clams, blue crab meat,clam sauce) and allowed it to simmer long enough to cook my fettuccine & we got down to it.
Creamy and extra delicious,darn skippy.
PontVedra 1 year ago
There is a really useful iPhone/iPad/iTouch app for sauces you can buy.
Its published by the Stimulus Group and is called Sauce Expert.
stimulus.co.nz/iphone/sauceexpert
Hope that helps someone.
pogicci 1 year ago
nutmeg?sachet or onion piquer god this is so wrong!
sgtcarlos91 1 year ago
man...lots of snobby "chefs" on here. if you don't make it exactly like they were taught then its wrong because they make it so much better...even though..they are watching a "how to" video. i hope some of you negative people have fun with you 70k student loans you got from cooking school while working at some hole-in-the-wall piece of shit restaurant that has some jerk as a boss. recipes aren't written in stone.
licemeat 1 year ago 36
@licemeat LOL sooo true....where's your cooking videos Hot Shot Chef's?
Timinator62 1 year ago
@licemeat Completely agree. Too many elitist pricks in the business these days. Most of these douchebags are probably just Food Network junkies and have never worked in a real kitchen.
inhumanehumanDTT 1 year ago
@licemeat
LOVE that comment.
you are funny.
good point
NaomiChambers 1 year ago
@licemeat Why does it matter why we're watching it? If the onions are diced and sauteed before the flour is added, it's a very strange bechamel sauce indeed. And did you go to cooking school or work in a nice restaurant? No, because had you, you'd realize that little chunks of onion floating in "bechamel" will get Chef damn furious. Use a piquet (onion half stuck with cloves and a bay leaf), otherwise this video rules.
thegrassisbluer09 1 year ago
@licemeat very well said ........i believe that u had some dramatic experience with crazy chefs in shitty restaurants ....peace
dpkmbn 1 year ago
@licemeat the reason i wanted to become a chef is everyone learns the basics but you make everything your own by experimenting with new things recipies are what you make them in the begining your still learning so they tell you what you should do and later tell you to make things your own way i love cooking i understand why u where telling everyone off lol i feel your pain gotta love special ppl
crankspraynpray 1 year ago
@licemeat LOL My bech is pretty good! I make enough of it:'D Chefs are notoriously arrogant though right?
GRIMLOCK84 8 months ago
@licemeat French cuisine in an extremely conservative science. There isn't hundreds of way to make bechamel, beurre blanc or hollandaise. These sauces are actually classic sauces that have to be perfectly done. The technique for these sauces is one of the first thing you learn at any cooking school, like mayonaise let's say. There is one way to make a bechamel, a beurre blanc, or any classic sauce.
williamgag 6 months ago
this is so wrong... you don't need to strain this if you make it correctly. this sounds disgusting.
moomoocows123 1 year ago
If you had blended the milk to the roux correctly (slowly) you wouldn't have to arse around with a strainer to get the lumps out. Also where was your bouquet-garni or onion pique?
MilesB1975 1 year ago
@MilesB1975 in case you didn't notice she removed the onion from the sauce, nothing to do with the lumps.
Carutsu 1 year ago
No bay leaf when heating the Milk? Fail.
Ugly looking roux. Fail
No Nutmeg? Fail
GRENADACHEF 1 year ago
I use clarified butter and place the onion piquet in the milk before I heat it.. But, I do believe her way is somewhat right. We all have our own way.
Jewelz0923 1 year ago
You're missing a pinch of ground nutmeg
arnitro 2 years ago
I agree an onion pique is the way i do it. this seems like it would be kinda gross. maybe bland and flavorless. it would probably just taste like onion and milk? there are a lot of youtube vids with people doing these things wrong.
Skizzy09 2 years ago
this is wrong in so many levels... :)
marcospont 2 years ago
yo, nameless...
don't be such a negative nancy, you're just jealous you can't ball up enough to make you're own awesome sauce.
don't listen to them epicuriousdotcom, i love your bEchamell sauce.
p.s. i'd love to cross wodden spoons with you ANYDAY... even tomorrow.
richynotsorich 2 years ago
@richynotsorich lol "negative nancy" i'm gonna use that. i love it!
Faygo069 1 year ago
made this completely different in class today
used an ognion piquet and didnt heat the milk first
DbaBro1 2 years ago
YUCK! This is NOT a bechamel. The onion pique is what gives the cream the flavor, your bechamel is just a thickened heavy cream. The cloves and bay leaf are essential. You also did not cook your roux correctly and the flour was definitely not cooked out enough. And next time, slowly add your hot cream (that was simmered with onion pique for 15 mins) to the cooled (but cooked this time) roux. Please make a classic bechamel and tell me your sauce tastes the same.
Nameless827 2 years ago 2
And nor cal guy u obviously dont no what ur talking about if u add roux into anything cold its going to clump..U must boil after adding ur roux in order to incorperate it into ur dish or ur gonna have a sauce that taste like flour...Her roux looked fine...she just failed to mention a roux is equal parts butter and flour
MasterChefCA 2 years ago
I agree...An onion pique would have made this way more flavorfull...but using onions as a mirepoix also work is just creates more dishes and more time...She could have just warmed up milk or cream and did added roux.
MasterChefCA 2 years ago
woah calm down peeps lots of the things your saying are optional
grarx 2 years ago
No onion pique..no clove no bay leaf no nutmeg?Is this a treat for your kitten?
mjallenocala 2 years ago
Comment removed
mjallenocala 2 years ago
Comment removed
mjallenocala 2 years ago
Thanks for putting this up - although heat control and more vigour with the whisk would avoid the need for straining, I think.
zozimus 2 years ago
Yes it should be strained through cheesecloth/cheesecloth-lined chinois (especially hers) to make a smoother sauce. As with Hollandaise, it tastes more creamy and less floury and dry.
Nameless827 2 years ago
That roux was awful... and she didn't cool her milk down enough. You're supposed to create opposites between roux and liquids. Hot liquid, cool roux, cool liquid, warm roux.
WHERE ARE THE CLOVES IN THE BECH!?! Gotta have cloves.
ColeNorCal 2 years ago
or use an onion pique (piece of onion pierced with bayleaf and cloves) thats the traditional French Bechamel
jraydennis09 2 years ago
If you want to flavour the sauce, you should make an onion cloute- you make a little parcel with a large piece of onion/bay leaves or whatever other flavours you want, and put it in with the milk while you're heating it- you just pick it out with a spoon before adding the milk to the roux, which leaves you with a lot less cleaning up to do afterwards.
himynameishelen 2 years ago
I don't add onions, but I've never had cause to strain bechamel- if you whisk it constantly to begin with there won't be any lumps.
Also, her roux was awful- it never formed a smooth paste.
himynameishelen 2 years ago
Don't heat the milk - No onions -
tysa888 2 years ago
Julia Child says to add boiling hot milk to the roux. Otherwise, it would lump. This makes sense since starch gelates only above 145 degrees Fahrenheit. Cooking the flour in butter starts the gelation process, so if you added cold milk, it would harden the starch and form lumps.
michaelnrdx 2 years ago
This has been flagged as spam show
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
madmadno1 2 years ago
deng zooss ass decke scheiss...
paulmcgyver 2 years ago
It's strained because the onions are for flavor only. They're not meant to to be in the final result. And indeed, onions are very optional in the first place. The only necessary ingredients are flour, butter and milk and salt to taste.
MuffinMario 2 years ago
This chef is bad lol. Needs to strain the sauce? wtf.
BTW NEVER EVER PUT lemon juice in your white sauce this will cause it to curdle.
HavocExists 2 years ago
yeah seriously lol
ijuh22 2 years ago
actually the straining is important for a nice smooth consistantcy, as for the lemon . . . yeah
shuangyang66 2 years ago
dude, seriously. it is best idea to strain a sauce, sometimes even without the onions so you can have a better quality sauce, without those flour clumps :)
winkywonkywanky 2 years ago
My mom-in-law is French and she never makes it with onions. It's made with butter, flour, milk with seasoning of salt, pepper and nutmeg only.
lechatstupid 2 years ago
from wiki:
Many chefs would now regard as authoritative the [bechamel] recipe of Auguste Escoffier presented in Saulnier's Répertoire: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes"[
Absraction 2 years ago 2
would have been nice if you had included AMOUNTS for each ingredient. next time leave out the onions!
LSUTigerMom 3 years ago
i thought making the roux is one part butter and one part flour.
i don't understand why they mixed it with onions
tofumetal94014 3 years ago 13
it is still one part each but the onions are cooking at the same time... I personally have never done it this way...I usually put a big chunk of onion and bay leaf with clove in the milk as it warms.
HARVEYDANGLER 3 years ago
onion piquet or onion cloute*. when heating the milk. Forget about adding onions to the white roux that you make. Another thing if your sauce gets too thick add more of the milk mixture to it.
When making a sauce go through these 3 steps, taste to see if the starch is cooked out, then get your sauce to the right consistancy, and then season last. :) Adding a tid bit of nutmeg makes it even better, not too much though
notsoblonde016 3 years ago
@tofumetal94014 You can mix the roux with onions. It's done many times. Roux is equal parts of butter, animal fat, and flour. Mixing it with the onions gives it a stronger flavor. A classic bechemel is made by using a small onion, whole, and pinning a bay leaf to it with a wole clove. Also add a pinch of white, I prefer black, pepper and nutmeg. Omit the nutmeg if you like. It's basically a thickened milk and most use it to thicken stocks.
fandbmgr2012 1 year ago
@tofumetal94014 its still one part butter and one part roux tho just onions on the bottom.. doesnt change anything
animaladam5 6 months ago
@tofumetal94014 Because many foundational recipes can be made different ways depending on taste, what its intended for and which school or person handed it down. Very few recipes absolutely have to me made a certain way most are flexible and certain ratios are recommended but not always set in stone.
bonzaibb12 4 months ago
Onion Piquet!!!
ELGQZ 3 years ago
A good explanation, thanks. Try using some nutmeg to enhance the flavor a lot. But i don't get why you use onions, this way you have to use a sieve, and it's not the original recipe. You can always add additional flavors afterwards, but better put it into the other ingredients of the final dish.
Tueksta 3 years ago
lovely thank you
pix00l 3 years ago
To the point well done.
knightsshlong 3 years ago
thats hot
jeremimi 3 years ago
AWESOME!!!!!!!!!!!!!!!!!!
raispartapa 3 years ago