Bechamel Sauce (white sauce) - Marco Pierre White recipe video

For more videos, recipes and cooking tips from Marco Pierre White and Knorr, go to Knorr.co.uk.

Category:

Howto & Style

Tags:

• Bechamel
• Sauce
• (white
• sauce)
• Marco
• Pierre
• White
• recipe

[JAMministryProject]

i seriously don't understand why all of you are judging him. he's already received(and returned) his 3 stars and proved that he is amazing. he said so himself that he's not into fancy restaurants. if you want recipes for fine-dining then go look up Gordon Ramsey. what marco is showing us here is middle class/comfort food, which in my opinion i think is amazing!

[dna598]

Knorr in a white sauce my arse!

[p3rs0nan0ngrata]

@seguinator

You can't seriously believe that every kitchen runs like a 2 Michelin star kitchen.

I remember working in a Brasserie and asking 'Do we not have any muslin to line the chinois?' (I was straining beef stock) and being told 'We would have if we were a Michelin starred kitchen'

In several other restaurants, we made the beef stock and used powder for the fish, veg and chicken stocks.

[seguinator]

@InXLsisDeo to make stock u need one chicken carcass, 2 carrots, 3 celery stocks, 1 onion, all chopped similar sizes usually 1/4" u also need thyme, parsley, and garlic if u want. a stock like this takes 30 mins to cook out, Than, reduce into a glaze after stock is made and make chicken ice cubes. use this for sauces and everything u need it for.. this is the best way to do it at home :)

[seguinator]

@p3rs0nan0ngrata i beg to differ... I am a chef apprentice in a 2 michelin star kitchen in London and EVERYTHING is done from scratch every 1-2 days.

[alundrasrt]

@p3rs0nan0ngrata Thanks mate ;)

[p3rs0nan0ngrata]

@alundrasrt

It does thicken on standing, just so long as you don't keep whisking it.

[p3rs0nan0ngrata]

@LondonPride25

I have a very old recipe for an Italian bechamel, which uses meat trimmings, mirepoix, milk, butter, cream and flour.

I also have one which uses white wine, stock, and milk. No butter or flour.

[p3rs0nan0ngrata]

@CyclopsPL

Perhaps not, but he was approached by Knorr because he was championing their products.

Lots of professional kitchens use Knorr products. Marco and Robuchon used their cubes and powders as seasoning. More commonly, chefs use the products to make stocks with.

You don't really think all professional kitchens all make separate fish, chicken, vegetable, lamb and beef stocks (and their brown counterparts) from scratch every time, do you?

[CyclopsPL]

Don't be ridiculously naive. He adds knorr stuff because he's paid to do so. Honestly, do you think he puts knorr stock pots instead of just seasoning the sauce?

[3o5Miami]

Vegatable Stock to bechamel? Did I hear him right?

[InXLsisDeo]

Making a real stock isn't difficult in itself but really is very convenient in house kitchens. You needs kilograms of bones for a liter of stock and you need to freeze the result. And you need to do this for each kind of stock: veal, beef, poultry, brown or white. He would make it for a high end restaurant with a fixed menu, but not for the typical household. So I guess the stock pot he uses here is okay for this video.