Béchamel Sauce - Let's Turn This "Mother" Out!

[heartSLB]

How do you preserve it? At room temperature or refrigerator?

[SukMyJohn]

lol look at last tag

[gentel916]

daaaaamn .... ive had my first pasta with the white sauce before 6 months ... T_T i had been looking for this ever since !

[watercreator]

i'm amazed it got thick b/c when you first add the flour to the butter the butter doesn;t look that thick but once you add the milk it got thicker? hmmm it's magic

[supakiwibaby]

Thanks for this recipe.

[warden9876]

Usually our clientèle's naïveté flags when they eat a vicuña's entrecôtes with béchamel sauce in our lycée.

[dvinb12345]

This is exactly what I do. Sometimes my sauce gets lumpy and breaks, sometimes it's perfect. Any suggestions? :(

[liebelindsay]

@dvinb12345 Maybe sift your flour? the flour could be making it lumpy, that happens to me when i make cookie batter sometimes!

[liebelindsay]

@dvinb12345 Oh and make sure the milk is cold :)

[MrTjcomedy]

I just finished it and it's freaking tasty! I blended it with 7 cheeses for a veggie lasagna for a co-worker who doesn't eat meat. OMG, I can't beleive how good this taste.

[SuperOlds88]

your not gonna break a bechamel' if you just look at what @sillynator writes, you will do fine. Nobody does the onion pique anymore, unless you like the taste of raw onion, which most people dont. And, its a little hard to determine the quality of a sauce when you just look at it, thats what they made fingers for.

[RunTeddybearRun]

wait. even though you don't get lumps, you can break your sauce with the cold milk. shouldn't you scald it first?

[SuperOlds88]

food police? so tell me the different steps a home cook would make from a professional cook? It's the same damn technique and basic recipe both places. And, forget the onion pique', sweat some onions, strain em out, way more flavor instead of diddling around with that stupid raw onion and clove shit.

[RunTeddybearRun]

but your 'sweat some onions' technique is personal preferences for those who like that onion flavor. Onion Pique is something else. It's just its general flavoring.

[emilymermaid]

By the looks of it, his Bechamel turned out fine. I'm all for proper technique, but if there is a trick, or a modification that works for you go for it! I always heard the onion/bay leaf/clove was called an onion piquet, if you want to be proper. The onion piquet in the milk does make a huge difference in the flavor, so this is good information. However, for the home cook this version is fine because you don't need two pans.

[Sillynator]

Wrong, you never add warm liquids to thickening agents like roux or corn starch. It's either a hot thickener with a cold liquid or vice versa. Also the proper term for the "studded onion" is Oignon pique or the Americanized version Onion pique. besides those two things, I do agree that the roux needed more flour and the sauce needed to be cooked longer.

[Mlongrie1]

You never add warm liquid to a hot roux, the flour with bind and make dumplings, and a lumpy sauce. You can do the studded onion thing, but you should refrigerate the liquid before adding it to the roux.

Besides this is a home cooking method, the food police need to stay at the restaurant.

Enough flour is enough, depending on the intended use of the sauce, and no other factor can determine how much is enough.

[emilyhf3]

Hey there, Chef John! How about giving us a butterless bechamel since you did such a great job with the butterless bearnaise! Or, at least a version with minimized amount of butter. Thanks for your great videos.

[Mlongrie1]

Butter-less doesn't mean more healthy. The Bearnaise used egg yolks which are pure fat anyways, might as well have used butter.

[DonDimi0413]

shouldn't this have some garlic in it?

[fabrini88]

I just made it for the first time using this recipe and right on, superb sauce.

[Sillynator]

You should cook the Bechamel for at least 25+ minutes on low-med heat. The sauce will thicken and the floury taste should be gone. If you cook it for less than 25 minutes your sauce will acquire a floury taste, and you don't want that!

[Mlongrie1]

You can cook the roux longer at the start to accomplish the same thing. Which is what I believe he did. He also said he cooked it for 10 minutes after it reached the simmering state.

[Sillynator]

If you cook the roux for longer it will start to get darker and instead of a white roux you end up with a blond roux. The Bechamel requires a white roux, thus the roux doesn't need to be cooked for very long before it's mixed with the liquid ingredients and spices. This is also why you cook the Bechamel for 25-30mins, to remove any of the starchy flavor from the flour used in the roux and to thicken the sauce properly.

[whatblack2284]

most state colleges offer classes or if your looking for a degree you could go to AI- Art Institute, the CIA- Culinary Institute of America or Le Cordon Bleu

[9InchSwitch]

you know what yr doing, all im wondering is, i make it in +-5 minutes, yours takes up a 15-20 minutes

im gonna try it next time..

btw, cut the butter first when melting.. saves 3 minutes

[i2ednezumi]

i remember when i followed a recipe book to make this sauce, it ended up being too thick..i ate it still coz i didnt wanna waste it.