Video Recipe: Bechamel Sauce
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Uploader Comments (keithsnow)
Top Comments
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excellent pro presentation, very easy to understand and classical information. Thanks chef.
2 years ago 6
All Comments (69)
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@OM3N1R I will take your advise. thinking about it, it will probably curdle
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I would advise against it personally.
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Nice simple method.. I have trouble with my bechamel sauce. Perhaps this will help me. Thanks for a great video!
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We use clarified butter. IT is frowned uppon if we use whole butter, especially for anything to do with a roux.
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when making the roux the butter needes to be sizzililng before u add the flour
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@YAYItsMeganMoran that would be another sauce...called MORNAY
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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...
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@mjallenocala bechamel is a base... exact the same thing as milk sauce.
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Can the sauce be frozen to use at a later date??
9aspengold5 4 months ago
@9aspengold5 possible..but texture might be compromised!
keithsnow 4 months ago
i add a little cheddar cheese into mine and add the sauce to the pasta to make a lovely macaroni cheese :)
YAYItsMeganMoran 2 years ago 2
right..that is awesome...I do that as well!
Keith
keithsnow 2 years ago
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?
mjallenocala 2 years ago
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
keithsnow 2 years ago 3