Food Wishes Recipes - The Secret to Lump-Free Sauces - How to Make Sauce with No Lumps

[Atavist89]

This is EXACTLY how my father taught me to make sauce!

[LinenRose]

OMFG, I FAIL AT MAKING MAC AND CHEESE, I USED THIS SAUCE AS I BASE, OMGWTFBQQ AMAZING, EVEN MY MOTHER A MAC AND CHEESE ENTHUSIAST HAHA, LOVED IT AND SHE USUALLY DOSENT LIKE MY MAC AND CHEESE, AND SHE SAID IT WAS PERFECT, AND YES IM CAPS RAGING IDC CAUSE THE MAC AND CHEESE WAZ THAT GUD!!!!!11111!!!!!!!!111!!

true story :3

[kiranrajkeralaboy]

nazi sauce

[MaxwellSDSU]

I first watched this video a while ago. Tonight, I was thickening up some residual liquid from a roast I made.  I wanted a nice smooth sauce (don't know if it counts as a roux). As I was preparing it, I heard a voice in my head, much like Obi-Wan Kenobi:

"Hot roux...cold milk...no lumps."

The sauce turned out great! Thanks for the tip.

[Mariekr49]

i'm confused when you said let the water evaporate..did you mean that literally because i didn't see you add water..or did you mean the liquid from the butter? thank u!

[HollyTheFireNinja]

@Mariekr49 Liquid from the butter.

[BuddhaMUD]

John show me the moustache ;)

[TheFlamesoOnFire]

"beside keeping the moustache"

[CT2507]

Jesus Christ!!

sooo smooth!!

[1sunshine89]

excellent lesson...for smooth gravy with no lumps..just like my mom taught me..I love watching your videos..I have learned so much! Thank you for making them!

[Kerfik]

ME WANT MACNCHEESE!!!

[mooneah]

this is awesome!!. bechamel sauce always scared me but I tried doing it this way and I got it from first attempt.

[skysly]

omg! I TRIED THIS! WAS AWESOME! got it right on my second attempt. first attempt, was ages ago.... not the chef john way tho... lol! thnx!

[midnightsurvival]

Thanx lumps. Lol.

[shany9988]

Thanks so much! this was very helpful

[mafiaskateryeah]

Wow, what five people disliked this......you five mother- no...I am better than that.

...

NO YOU FIVE FAGTASTIC FREAKS CAN GO TO HELL!!!!

[wakanu7]

Wow Awesome.

[haymakernumber4]

Chef John, you are now officially my hero. Off to make some lump-free sauce for my mac & cheese...

[TheNellieBeast]

wow, that's actually how I've always made it, cause it's how my mom used to make it! and I always think I might get lumps but I never do, and I've always just considered myself lucky! ha, now there's the explanation for my 'luck' :)

[samjones0528]

dinner at your house must be amazing....MAC AND CHEESE!!!!!!

[evilan9el]

.....I make my sauce - your 'completely wrong' way, all the time.... lol.

Oops.

[elarhy]

i discover how to ruin this recipe. either mess up the flour-butter ratio or burn the butter.........both this things happened by mistake.

[Amberzrulz]

So thats what Grandma does xD

[ilikethewok]

Fantastic tutorial!! Thx so very much.

[ThePinkChilli]

But... but... but... Julia Child says to heat up the milk till just before its boiling!

Thats a FANTASTIC tip!

[nicholassan]

chef john, would u teach us how to make tuile?

[Sammy117]

I might try this again someday :) Thanks for the great tutorial!

Just a question though: Is there a difference in the end result or taste if I use a slurry instead? I've always tended to cook a milk + flour slurry down before adding just a touch of butter at the end when it's become thick and creamy... The result was always lump-free, but I've only resorted to that method because I didn't know up till your video what the trick was to lump-free sauces using a roux.

[Benzenering1004]

I was wondering if you could do Breaded Zucchini sticks. The large ones, like say quartered lengthwise, with skin on. I love the ones they have at Claim Jumpers.

[buddyd007]

wow !

[xleonnaxgoesxRawRx]

do you leave the stove on while adding milk ?

[russtex]

I would like to see you do a video of the mac and cheese!

[Simonyboy]

lol you people really need to stop being lazy... just look up "foodwishes mac and cheese" and you find your damn recipe.

You're welcome, try using your brains next time it works

[movieofmenywatch]

John, PLEASE!!! Make Shrimp Stuffed Mushrooms

[WhoaKaela]

what is roux

[herbiesnerd]

@WhoaKaela Roux is flour and fat. A white sauce, or bechamel sauce uses butter for the fat. Cajun roux's use oil and butter. You can make it dark or light depending on how long you cook the roux. This white sauce he just made is the basis for many many great sauces, including killer mac n cheese. Just add cheddar cheese or some creative mixture and melt it away. You can use that cheese sauce for mac n cheese, cauliflour, etc.

[WhoaKaela]

@herbiesnerd Wow thank you! Sounds good!

[74Charm]

I always use the wisk with a spiral on it and it never leaves any lumps, it works much better than the balloon whisk or whatever u call it, so the right tool is important.

[Grufian]

You said that you were intentionally adding the milk the "incorrect" way, but you were not clear on what the "correct" way is. Should one add it a little at a time in stages, a constant stream, or all at once?

[meaning1]

@Grufian

He explicitly said that the correct way to add the milk is to gradually drizzle the milk into the pan. He splashed cup fulls in all at once.

[Grufian]

@meaning1 After watching the clip three times, I could not find him saying that drizzling is "the correct way." He said "most books will tell you to --" which to me is an ambiguous designation of which method is "correct."

[meaning1]

@Grufian

"Most say to drizzle it in while you whisk..."

If you watched it three times, you can't have been paying attention. He says that most recipes will tell you to drizzle the milk in slowly while whisking; but he also states that he is intentionally breaking that rule to prove that the only true requisite to a smooth sauce is the hot roux and cold milk. When he said "most recipes", he was implying that that is typically the correct technique.

[Grufian]

@meaning1 Even though we disagree about the definition of "saying" vs. "implying," I do appreciate your civilized input.

[newguy90]

@Grufian

You would be better off posting this at his site. The link is in the video description.  He very rarely replies to comments on YouTube.

[coveringfire08]

Mac and Cheese recipe now Mr!!!!

[acmulhern]

i admire you, you're awesome!!!!

i almost always 100% agree with what you are doing, which is quite awesome, as even guys like gordon ramsay or heston blumenthal do some things that i really don't agree with ^^ what school did you go to?

[Uberubert99]

Ah wonderful! I'm going to be able to make better cheese sauce now as well :D Thank you chef John!

[sweetlinaa]

Wow, alot of new tips. Thanx :'D

[penguinistas]

Good tip chef..... thanks.

[kawaiidemon]

when i make my white sauce i always just use hot milk and it get rid of the clumps and thickens the sauce up quicker. i guess there are always other ways of doing things hahahah

[garylewis91]

oh my god John that mac and cheese looks insane! i want to try it xD

[NohbdyThere]

@garylewis91 He has the mac and cheese recipe, search for it on his youtube account.

[bobobobobob93]

can you do a recipe for mac n cheese? :)

[sHeLLyBuRGeRs]

@bobobobobob93: He already has. It's titled "Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese." Check it out. =]

[InspectorGadget923]

Sounds like a title for a new movie: Attack of the lumpy sauce monster!

[AbstractMan23]

hi chef,

when you say "ice cold" - what temperature are you talking? is 5 degrees from fridge ok - or shall i go down to 2 degrees?

[Orion6699]

Great vids and great technique - best to watch on the web. Keep it up John!

[McPrfctday]

Brilliant. Finally - I know how to make sauce! And now do you add some flavour to it? like cheese or something?

[dar482]

I feel like Steve Carrel after Chef John said, "It doesn't get thicker than that." THAT'S WHAT SHE SAID!

[commonSagitario]

keep the mustache

[oOSamuraiOo]

aww man! thanks soo much for this tip :]

[ezjay87]

@faylinameir he did make a video on it. check it out!

/watch?v=coYqrXsDPdU

[ARabidPigeon]

Thanks CJ

[tilt1981]

So simple yet so informative!

[livingkoan242]

I got some white sauce for ya... Sorry couldn't resist making that joke.

[Twinman2]

I remember you giving this tip a couple years ago when I moved out of mum's kitchen and had no idea how to boil pasta. But hey, what's a lump-free bechamel without a dash of cayenne!

[Voodooray007]

Hey that's Béchamel sauce!

[oldmangaming]

Great vid.

[whiteedk]

i have always made sauce like that.. always works

[rioishikawa]

i've always dumped the milk all at once once the roux was ready... and with the milk i always have heavy cream on hand so when i have 1% or 2% milk i just add a little bit when i wanna go for the richness

[rokitgirl]

the mac&cheese looks delicious! lol

[faylinameir]

@rokitgirl yeah he needs to show that mac n cheese recipe, please PLEASE chef John!

[btdown]

@faylinameir He already has. It looks like his Thomas Jefferson Mac and Cheese recipe. Look for it in his list of videos, or go to the main site.

[MontthiewOrbano]

@faylinameir he did show how to make it, watch the video

[sieurdesushi]

I'm kind of a noob when it comes to sauces - does the milk have to be whole, or can it be reduced fat? I drink 2% milk, so it'd be most convenient for me if I don't need to get whole milk specifically for making sauce.

[JimmyChiffels]

@sieurdesushi I use 2%. I don't think it matters too much. Only in richness and texture. I tried using cream,1% and 2% and Iiked the 2% the best.

Not too rich but just enough.

[macchef01]

@sieurdesushi 2% at the least. 1 and skim just doesn't have the creaminess.

[powerpc127]

Hot roux, cold milk. I didn't even watch the episode. If there's one thing I'll take from foodwishes till the day I die... hot roux, cold milk, no lumps.

[robertlewis2002]

Does anyone know the song he's using in his videos?

[KrystalBall11]

@robertlewis2002 If I'm not mistaken, it's a stock file from iMovie.

[tonybeir]

chef john is the best thank you so much.

[jpx7x]

hey can u make a video on cheese cake i gotta make one next week

[kotk05]

No more punkass lumps in my gravy!

[Kriptonite213]

you should make that mac & cheese next please!

[kotk05]

@Kriptonite213 he already did, browse his uploads.

[prettyinpunk666]

Thank you :)

[colossusbeam]

could you perhaps make a video on how to make said sauce into that delicious looking mac and cheese?

[SunflowerClovers]

So we would add hot roux and cold milk to a sauce we want to make to have no lumps?

[Vleesball]

thats how i make my roe i never put all my milk in it at once ...i do it bit by bit to perfect the thickness.

but... cheese sauce for mac and cheese isnt with butter and flour(well atleast i never learned it like that lol) O_o its just eggs and milk(needs alot of insane stirring)... start cold heet it up till it boils to thickness..take it off the fire let it rest for 30-60 seconds and than add your cheese...have fun.

[daledude66]

I thought it was lump proof because you coated each of the flour granules with fat when you made the roux. At that point it shouldn't matter what you add or at what temperature, right?

[janaswang]

Who the hell have this video a thumbs down? WHY?!

[janaswang]

@janaswang gave^*

[useurcamera]

@janaswang big deal... you cant please everybody... but the vid is great ^_^

[JiGsAwMoFo]

Is there a recipie for that mac and cheese because that looks incredible!

[robertlewis2002]

@JiGsAwMoFo he has one on his channel

[Sksoadpnk]

Thank you for this video. My bechamel sauce always comes out smooth when i make mac n cheese but my gravys come out horrible! lol

[bonzaibb12]

I have done that and had a perfect sauce then I added cheddar and poured it over macaroni . it ended up having a horrible grainy texture . What went wrong ?

[Ryuki19n]

@bonzaibb12 the grainy texture is actually the cheddar you put in not the sauce itself. try melting the cheese first then putting it in. it also depends on the size of the cheddar i think. it works better if you grade the cheddar before you add it to the sauce if you put big chunks in it will "dissolve" into tiny grainy chunks.

[Vleesball]

@Ryuki19n no you got it all wrong... you have to let your hot milk sauce cool a little bit like a minute befor you put in the cheese... if you dont it will get lumpy or grainy ..however u call it : )

[bonzaibb12]

@Ryuki19n Thanks a bunch. I will try that. I was using larger chunks of cheddar and putting them directly into the hot sauce.

[BlueCoffeeDK]

That's the way my mom taught me to make sauce! :)

[sparklytoes28]

even the mac and cheese looks better than anything else!

[RealKengeki]

And as alwaysss, enjoy!

[ChoChoquota]

I'm hungry...

[odedaj]

i struggle with gravy and all things roux related...what temperature is this, medium? thanks for a great video!

[robertlewis2002]

@odedaj yes use medium heat. and keep adjusting it lower and lower as you cook. all while constantly stirring.

[diaverde09]

bechamel.

[tammyholmes]

awesome!!!

[dimpleza]

I been doing right all this time since my grandma showed me... woohoo :)

[staggert]

I thought for a moment he was going to say, Cook the roux until it smells like poo.

[iNfx1]

@staggert Hot roux, hot poo.

[pubtor]

.....

[prilstrudel]

@staggert

he doesn't work for McJunkFood, you know.

[jomom6969]

lol

[fezan84]

@staggert LMAO me too

[rainbowgorilla]

@staggert haha superb.

[daedalx]

No lumps. Woo HOO!

[monkeyrahha]

dude what do u look like? u were talking about the stach. so i was wondering

[CptCool2]

@monkeyrahha Like this.

watch?v=iQb5iEEfeB4

[koztowz]

@monkeyrahha go to his website

[blackmind981]

@monkeyrahha u can see him at the welcome video (if im not mistaking...=S)

[juanster555]

cool, ... i never cook this stuff but it's interesting to watch! :]

[Skandar0007]

8th

[IxAmxBrian]

This video will look great once it's in HD. I'll have to watch it again ;P

[saxonde68]

what happened to the HD camera?

[juanster555]

@saxonde68 you watched it too early whiule it was processing, making the quality bad :)

[saxonde68]

@juanster555 But hasn't the quality of all of the videos changed a little bit. It feels like the old FoodWishes videos before he got the camera. Not but, just not great

[lilaznxxbabe]

LOL . Very smart :)

Haha ;

[novicechef101]

keep the mustache!

[nickmich101]

thanks chef

[iHaveOneArm]

nobody really cares XD