How to Make a Foolproof Béchamel Sauce

How to Make a Foolproof Béchamel Sauce | Dear Test Kitchen

Рет қаралды 61,180

4 жыл бұрын

This week on "Dear Test Kitchen," Josh shows us how to make béchamel, one of the five mother sauces of traditional French cuisine and a key component of some of our favorite dishes (Mac and cheese! Lasagna! Scalloped potatoes!) LEARN MORE ►► f52.co/2PVaBhi
Looking for a specific tip? We've got you covered:
0:32 - The five mother sauces of French cuisine
1:50 - Josh's go-to béchamel ratio
2:02 - Making a roux for béchamel
2:43 - Adding milk to your béchamel: the "chef-y" way and the "lazy" way
6:05 - Getting the consistency right for béchamel
7:50 - Comparing the "chef-y" béchamel to the "lazy" béchamel
8:54 - Seasoning béchamel
11:24 - How to store béchamel
12:27 - How to use béchamel to spruce up pasta
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Пікірлер: 73

@fernandorodriguez-fz4gh 3 ай бұрын

The hot with cold rule always applies which is why that one is smoother

@wordkyle 4 жыл бұрын

It's interesting to learn that we've been making "milk gravy" in this part of the world for years, using sausage or bacon grease instead of butter, and adding copious amounts of salt and black pepper, perfect for biscuits and gravy or on chicken fried steak; only to find we've been making a "bechamel" all this time.

@starfox1 2 жыл бұрын

lol . first time i went to a southern city i ate at a small restaurant for breakfast and had biscuits n gravy. i remarked that it was essentially a bechemel and the waitress shrugged and said "we call it gravy down here".

@deli5777 2 жыл бұрын

My thought when I first saw the bechemel recipe: that's my dad's gravy recipe! Haha. Like you said though, with sausage instead of butter

@RandallJT84 Жыл бұрын

Bacon Grease is truly Culinary Gold. Never toss it away, or let it go to waste. Perfect artifact after rendering that pancetta, or bacon on a saturday morning. Bechamel is truly simple, but it can take time to master the technique.

@fernandorodriguez-fz4gh 3 ай бұрын

@@RandallJT84that bacon grease does wonder for roasting vegetables along with some olive oil.

@RandallJT84 4 жыл бұрын

The last time I made homemade Mac&Cheese with Crab, Smoke Gouda, and Gruyere. I made my Bechamel with warmed milk, and had zero lumps. I'm a classically trained chef, and I loved learning all the Mother Sauces and their variations. Thank you for showing these to the everyday/home cooks who may not be so aware. The ease at which to make such a simple, yet fantastic sauce is awesome. I've never considered adding some to my tomato sauce based pastas before, good tip!

@food52 4 жыл бұрын

Thanks for sharing! Your homemade mac and cheese sounds delicious!

@kal-el3530 Жыл бұрын

Hi chef, not sure how you feel about Gadia De Laurentiis, but she was the first person I saw add a bit of tomato sauce to her Bechamel while making her Lasagna.. it looked amazing.

@RandallJT84 Жыл бұрын

@@kal-el3530 I used to watch her Food Network show, "Everyday Italian". I sorta lost interest in her as a chef over the years. I know she's been with Bobby Flay for a while now, but anyway; I've seen a few recipes of hers and they too look intriguing. I've used Bechamel with tomato now more than once, and it's turned out excellent each time. I make lasagna with a Bechamel, truly the classic way imo. I tend to cut back on adding Nutmeg if I'm making it for a Lasagna, or like a Baked Ziti for example. The grated Nutmeg can cut through the sauce leaving it's taste to overpower. I'm glad you've experimented with certain tricks/tips from some known/celebrity chefs. Sometimes their tips actually work for the better. Cooking is all about trial & error. Even if we fail, we've at least created a home cooked meal; and that's something to be proud of regardless.

@kal-el3530 Жыл бұрын

@@RandallJT84 indeed. For me, I've completely left out the Nutmeg; as it is a flavor I am not fond of in lasanga. I also agree that cooking is about experimenting. You can cook it the way you, or loved ones prefer..✌🏽

@justinwarembourg 3 жыл бұрын

A very wholesome and informative video. Great work!

@valeriehargett7336 3 жыл бұрын

Great video! You did great at explaining everything. Thanks!

@FamilySmith Жыл бұрын

This is a lot of really great information! Thanks, guys! :)

@patricia19551 2 жыл бұрын

Very good, thanks so much.

@physicaltech12 4 жыл бұрын

I learned bechamel with my grandmother. She did it the same way you did yours with cold milk 😍. And she loved to use nutmeg in it.

@food52 4 жыл бұрын

That sounds lovely -- thanks for sharing, Olga!

@MARICELAHUERTA-PAZ 4 жыл бұрын

I make bechamel using Wondra flour..It is amazing! Ricotta, unsalted butter, milk, salt, pepper, and it was thick and creamy. I stir with a wooden spoon.. .

@deli5777 2 жыл бұрын

I was going to write about Chef John's mantra then the buddy came in haha

@mirandamom1346 4 жыл бұрын

Nice. Thanks.

@RiuniteOnIce69 2 жыл бұрын

Thanks for this video! Béchamel is crucial for ham & gruyère sandwiches toasted under a broiler aka the Croque Monsieur!

@sheilabapat81 2 жыл бұрын

"Be comfortable" LOL made me laugh but it is great advice😀

@AlergicToSnow 4 жыл бұрын

Yup. Hot roux + cold milk = no lumps. Classic French. (Or cold roux + hot milk)

@espendahlandersen8109 3 жыл бұрын

The classic Frech guy, Escoffier, called for hot milk + cold roux. But he also used clarified butter, onions and veal meat, and would let it simmer for an hour. I've heard that one of the reasons people are using hot milk is to enfuse it with aromatics. Not sure why this can't be done while it's all mixed together though.

@carocjdl 4 жыл бұрын

I was taught that when you are making a roux you never add hot liquids. It will be lumpy and not come out smooth. Use only room to cold temperature liquids for better results. I learned the hard way when I started making Gumbo. When adding your stock or water make sure that it's cool or it won't bind well.

@dukemd69 3 жыл бұрын

Agree. Warm roux + cool milk. Cool roux + warm milk = no lumps.

@Peac0ck01 2 жыл бұрын

@@dukemd69 Mix raw flour not roux in cold liquids, but once heated, the warmed milk would not cause lumping. However I don't bother heating the milk - it depends on how fast you add it, and maintaining whisk throughout. Also heating milk takes the chance of scalding or using more or less than when you decide to stop.

@lexica510 4 жыл бұрын

There was a recent Munchies video about making lasagna for two that mentions using cold milk to avoid lumps.

@maylenebenitez9913 3 жыл бұрын

Can u pls put the engridients on the bottom, for screen shot thanks ,ur awesome 👌

@Melbnolan 4 жыл бұрын

Hot roux, cold milk, no lumps.

@lisaboban 4 жыл бұрын

Indeed. Chef John taught us well.

@septimosegunda 4 жыл бұрын

Or: cold roux with hot milk. As long as one is hot and the other cold you won’t have lumps...

@marym434 6 ай бұрын

🙂Chef John told me the same thing!

@kiransamana 3 жыл бұрын

It's funny you said restaurants don't like it when you don't warm the milk because according to French chefs, it is important to have the roux and the milk in opposing temperatures. So cold milk with warm roux and warm milk with cold roux

@lawrencegoodstein6539 2 жыл бұрын

Is it possible to use one of the substitute milk’s (soy, almond, coconut, rice and the newest addition not milk made from peas

@gregrowe80 8 күн бұрын

Chef John: Hot roux, cold milk-no lumps.

@pilarneary3526 3 жыл бұрын

You ate a wonderful teacher, beautiful Christine. Thank you! 😘

@chanfonseka8051 Жыл бұрын

He's a cannibal? How gross, more so that you are applauding it ...

@ugh0987654321ugh 4 жыл бұрын

When I do add cold milk to hot roux I always add it incrementally to avoid lumps

@food52 4 жыл бұрын

That's a great tip -- thanks Gabriel!

@scarletnazir7597 2 жыл бұрын

A friend of mine blends the milk and flour in the blender and adds it to the pot while the onions and butter are cooking. Is this method correct?

@erikadowdy686 4 жыл бұрын

I want that marble mortar and pestle that I see behind him!

@food52 4 жыл бұрын

Hi Erika! While we don't currently sell that exact mortar and pestle, you can find this similar one on our site: food52.com/shop/products/724-natural-stone-mortar-pestle Hope this helps!

@marshallwelsh8453 Жыл бұрын

No onion piquet in the hot milk? It adds the sweetness and it's classical. Look for every advantage flavor can add.

@nixodian 3 жыл бұрын

Is it ok to use self raising flour or corn flour instead of all purpose?

@TheHeartInTheSpade 3 жыл бұрын

i dont think so

@215081 Жыл бұрын

It's always hot roux with cold milk or cold roux with hot milk. That is the way the restaurants do it...

@davidb9547 4 жыл бұрын

When making gumbo my stock is always cold that I add to my roux. When it's warm or hot I got lumps. Cold is always lump free

@food52 4 жыл бұрын

Thanks for sharing, David! Cold liquid + hot stock seems like the way to go for no lumps!

@cocochannel7909 4 жыл бұрын

The first time I made this I put too much flour and end up making some really good biscuits.lol

@food52 4 жыл бұрын

Ha! Thanks for sharing!

@cocochannel7909 4 жыл бұрын

@@food52 you're welcome

@mr.artick8925 3 жыл бұрын

How much milk

@jasminetheconqueror5136 4 жыл бұрын

Does it matter if you use whole milk or 2%? Will the didn't fat concentration affect the sauce?

@food52 4 жыл бұрын

Hi Jasmine, great question! A lower-fat milk may need a bit longer (or a bit more flour) to thicken up -- here's more info on this topic: food52.com/hotline/9944-do-i-have-to-use-whole-milk-in-a-white-sauce-i-am-using-a-roux-to-thicken-and-i-am-worried-about-the Hope this helps!

@harlie1642 Жыл бұрын

How to get rid of the flour taste?

@MARICELAHUERTA-PAZ 4 жыл бұрын

Bechamel made with Wondra flour =no lumps

@betterthanemril988 3 жыл бұрын

I make lasagna like probably twice a month and I’m always making a béchamel sauce I’ve use warm milk, room temperature milk and cold milk there’s literally no difference some of the chefs are just being overly dramatic and micromanaging 😂

@daddyjohn2007 4 жыл бұрын

😎👍👌✌🖖😁

@Jack-ns6xr 3 жыл бұрын

Why does Gordon say add cold milk? Even Wolf Gang says add cool milk. Uhm ...

@coderspy 3 жыл бұрын

I always leave out the nutmeg. Flavor-wise it just seems to stand apart from the rest of the flavors instead of enhancing the taste.

@seanonel 2 жыл бұрын

There is a *FAR* superior way to make the prefect Bechamel Sauce.

@chanfonseka8051 Жыл бұрын

still waiting ...

@alexandersanchez1360 4 жыл бұрын

everyone in the comment section: me: trump did it

@cedarandsound 3 жыл бұрын

The problem with any cooking show is when 99% of the video coverage is on a human being and not the food itself. Get a better setup, I want to watch sauce being made, not people's upper torsos as they whisk something out of frame.

@JasonBennett1 3 жыл бұрын

Maybe start with an appreciation of something you're getting for free before zooming in on your *personal preference* like it's a failing of the creator. Or link us to your stuff, I'm curious to see how you've done it.

@lindanorris2455 2 жыл бұрын

can you just get to the point!

@athalachaves4368 4 жыл бұрын

To much talk

@roccobierman4985 3 жыл бұрын

The guy's voice is a little too gay.

@espendahlandersen8109 3 жыл бұрын

I'll never understand why someone would be bothered by this. Unless they were born in the 1920s.

@annirichardson5851 4 жыл бұрын

Cold liquid and NO nutmeg, it is disgusting.

@Eec2023 Жыл бұрын

I think you should watch Marco Pierre White make this sauce no one does it better, and he teaches the milk and the roux should never be at the same temperature. You will not get yelled at for putting cold milk in a hot roux check out his video.