Video Recipe: Bechamel Sauce

[9aspengold5]

Can the sauce be frozen to use at a later date??

[keithsnow]

@9aspengold5 possible..but texture might be compromised!

[OM3N1R]

@9aspengold5

I would advise against it personally.

[9aspengold5]

@OM3N1R I will take your advise. thinking about it, it will probably curdle

[robe0239]

Nice simple method.. I have trouble with my bechamel sauce. Perhaps this will help me. Thanks for a great video!

[CodWiiForums]

We use clarified butter. IT is frowned uppon if we use whole butter, especially for anything to do with a roux.

[TheSandeeps123]

when making the roux the butter needes to be sizzililng before u add the flour

[Yamaz29]

I remember doing this in culinary school a couple weeks ago

but we did the onion pique (studded onion w/ a bay leaf and cloves) along with adding some nutmeg and salt and white pepper but we used less cloves

interesting to see how other chefs do this sauce

[rbnn]

Nice video

[olaeusouocalu]

what heat is that? low medium or high?

[olaeusouocalu]

what or witch is the ap flower?

[latinamzpanama]

It seems to me cooking is to each its own, why is everyone on here trying to correct his personal recipe , make your own videos !

[timmay301]

im gonna try it with buttermilk ;)

[crankspraynpray]

i use the cloves to stick a bayleaf to the onion adds nice perfume and flavor

[MrsSarb]

I'm going to attempt to make this for the first time to put on my lasagna today. :-)

[drmcpower]

well, the onion is a nice idea but not classic, i would also add some nutmeg, tastes very good. and for this amount of milk you need more flour/butter. this stuff is not thick enough. and better cook it for 30 minutes after adding the milk to get the flour taste away

[Rangerwick]

You don't add nutmeg and a bayleaf to it?

[dortmundking]

Nice recipe.But you flavor the milk with a roast onion.And the sauce also can be seasened wih cayenne,mustard powder,bay leav or curry powder.

[pogicci]

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]

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.

[Albertoskitchen]

The onion/clove version was inherited from Auguste Escoffier about 200yrs later the sauce was created. Original Béchamel by Marquis de Nointel was made just with cream and roux. Most part of early french cuisine was committed to cover the smell of not properly fresh food due to lack of conservation technologies, that's why lot of different sauces were created and strong flavored ingredients like clove, that came from the Indonesian Colonies, were added.

[richterscale09]

OMG.... THIS GUY IS AN AMATEUR!!! First, you stud an onion and BAY LEAF with clove (1-2 should be enough). Second, you add WARM MILK to minimize clumping a few ladles at a time.

[sohouniontrashnyc]

relle cool :):) but what about the bay leaf and scalding the milk is that unnecessary ??

[paulanyc09]

Yumm~ I make it like this but I also add 2 eggs. I am Greek so we use it in alot of our recipes also.

[BronxBeauty8]

so I hear this sauce is considered white sauce, is it that same kinda white sauce they serve at 53rd and 6th st ny? I been wanting to learn how to make that white sauce forevers

[SuperOlds88]

mother sauces? they dont say anything about the father's. That blonde roo stuff, does that mean its stupid? you know, blonde!!.....when do you put the package of white sauce powder in? or maybe your suppose to dump a jar of that white goo that comes in a jar. Is bechamel the same as mayonnaise? it looks the same, probably the same process to make both of them. I bet mayo would taste good mixed into that bechamel stuff, maybe a chiffonade of clove right at the end to make it more classical.

[tonybubble10]

roo = roux

mother sauce = 4 basic sauces (Grandes sauces) classified by Antonin Carême

Your ignorance is unbeatable.

[Karmara7]

@tonybubble10, SuperOlds88 is trolling you, you dumb mother fucker.

[SuperOlds88]

@tonybubble10 that dude Careme must have been pretty famous because they named some stuff after him. Like Careme Caramel, Careme Anglaise. Wasnt he the dude that was the dishwasher at the RItz Hotel? no, that was Antonin Escoffier.

[SuperOlds88]

when I make that onion pique' thing I always have trouble trying to stuff that clove of garlic into the onion,is there a trick to it?

[HeadlightSpecial]

@SuperOlds88 its not a clove of garlic.. its a CLOVE.. just clove. gudluck. just stick the clove to the onion. no tricks at all.. :)

[sachary]

the video is very well made, good explanation and demonstration. looking forward to seeing more.

[Strikeonable]

do you need to add any salt?

[tonybubble10]

@Strikeonable salt and ground white pepper to season it in the end.

or if you are cooking with bechamel sauce, season after you are done cooking.

Depends on what food you are making it will change the amount of salt requirements.

[SuperOlds88]

wow, you say your mother invented this sauce? did she invent any other sauces like veloute' or espangole?

[hautzinfeffer]

@SuperOlds88 He didn't say his mother invented it but the Bechamel sauce is the mother of about 5 classic french sauces.

Just like the white sauce is the mother of many other sauces.

[cristialiful]

Cloves have a special flavor,spicy,with a little oil and taste.

[mazda1024]

Guys what is that thing in the white onion? i don't understand what he says.. a cloves? what is that?

[taxfrogmanful]

@mazda1024 cloves are cloves... that's what they are... check the spice isle

[TheKingroon]

excellent pro presentation, very easy to understand and classical information. Thanks chef.

[googo151]

I made this tonight and added it to your other recipe Keith of roasted cauliflower florets. It was wonderful and amazing dude. Thanks for the recipes. -A

[googo151]

I've followed Keith's recipe many a times and it is easy and fabulous. Thanks K!

[anirudhkrishnamani]

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.

[YAYItsMeganMoran]

i add a little cheddar cheese into mine and add the sauce to the pasta to make a lovely macaroni cheese :)

[keithsnow]

right..that is awesome...I do that as well!

Keith

[panet70]

@YAYItsMeganMoran that would be another sauce...called MORNAY



[mjallenocala]

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?

[keithsnow]

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

[PedroJungbluth]

@mjallenocala bechamel is a base... exact the same thing as milk sauce.

[PedroJungbluth]

Lovelly, but i do different, i warm the milk with the onion piquet before i mix all. need 2 pots, but in restaurant is not a problem...

[zozimus]

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.

[keithsnow]

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

[richterscale09]

@zozimus nonsense. Whisks are fine... 

[mogchi]

Thanks, a recipe of mine called for this and I wasn't sure about the coloring or thickness, this helped a lot!

[chrystalsoto]

OH! my mouth watered! looks magically delicious. im going to add this to my lil' journal of recipes. THANKS!

[betty150783]

Excellent! ... Thanks from Costa Rica.

[keithsnow]

thanks..I love Costa Rica

Keith

twitter at chefkeithsnow

[jraydennis09]

you forgot the bayleaf on your (onion pique)

[keithsnow]

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

[vergene]

you forgot to put bay leaf

[rs1893]

first butter then flower then stir in hot milk- it won't clump or burn

[Qlicky]

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.

[Birdona]

Excellent! This goes to my Lasagne. Thank you from Uzbekistan! :))

[bigcarcash]

There is many ingredients missing!

[ChocoliciousChik]

you can make bechemel sauce different ways cause this is different from how we did it in my class too

[themetalchef]

I love this sauce with leeks. In the south, we would add pork sausage and pour it over biscuits. Biscuits and gravy baby..

[neon290mnl]

perfect!!! i lo0ve that! thnx

[Sillynator]

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!

[ahemea]

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 :)

[michaelnrdx]

A Mornay sauce (bechamel with cheese) would be best for a pasta.

[theegg89]

awesome just what i needed