I don't even know why people play music when making videos. It's not necessary and it's a distraction!

@@jwoolridge A lot of times I just quit watching the video.

@@jwoolridge Good video except BG noise! Can only digest info by turning off sound & reading transcripts. Thumping/ tapping in background is awful! Many videos, documentaries are same! Why……..does everything have to have sound of any kind in background??

Poor sound quality and unnecessary background music that adds absolutely nothing to your video made me stop watching after about a minute. Not subscribed and won't subscribe because I couldn't even get through the first video.

You have a lovely listening voice! Ditch all “music”.❤ I’m a new subscriber!

I make Alton Brown's recipe for that. It is my favorite.

Good video!

Where will you get the chicken?

The caramelization makes the flavor pop. I generally do the onions separately so I can control that better, then I pop them into the white sauce.

@V Media Keep your nose out of my asscrack if you don't like the smell.

And the money that you save! Practicing home economics is as valuable as a job when you consider the money saved.

Thank you for sharing your recommendation 👍

Try it! Let us know!

It has butter in it, so no canning. Try freezing it and let us know.

lol on step one. love it.

Yes. Make the roux using 1 tablespoon of flour, 1 tablespoon of butter, and one cup of stock or broth. Adjust to desired thickness by adding more stock or more roux (prepared separately). You can add use a cup of canned tomatoes, or milk, or cream, or stock, or just water. The roux is the thickener, and the liquid adjusts the thickness.

You can't pressure can or water bath them as they have milk in them so stick em in the fridge.

…and, what’s wrong with monosodium glutamate (MSG)?

She has the link for measurements in the description.

Yes, with modifications. This video is a variation on a basic bechamel sauce (white sauce). To make a bechamel sauce, put equal parts of flour (504) and butter into a saucepan, and sauté it until it seems to expand in the pan. This is called a roux. Then take 2 tablespoons of the roux (save the rest) and add 1 cup of the liquid you will use for the sauce. Simmer it for about 5 minutes, stirring, until it thickens. Add more liquid or roux until you have the thickness you want. For Köttbullar you probably want to use whole milk, or even add a little cream, for the liquid. For the aromatics for Köttbullar, you would sauté some chopped onions in butter until they became soft and take on a little brown coloration and add some to the sauce - as little or as much as you like.

@@robertsparling Thank you❤️

Not self rising.

Actually, the roux is just the flour and fat cooked together. It is very nice to have just some of that to add to a sauce to adjust the thickness.

you can can them in a sterilized mason jar put into a waterbath.

@@sauersaxon no, no, no. You can't really can dairy safely, and certainly not in a water bath. Some people pressure can ghee, but I would try freezing instead.

​@@robertsparling then you better get to suing Campbells

@@sauersaxon You might try reading the USDA's guidelines on home canning. Industrial canning is a different animal altogether. Sei nicht so quer

@@robertsparling USDA also says to cook steaks to 145 but that's way past rare and medium rare. USDA also says food cannot be in the "danger zone" for a 4 hour period, but on occasion I leave stuff out overnight and it's fine.

Not if you use any kind of dairy. There’s videos of powdered base. I make those up and stock pile.

@@DonnaDeen13 Excellent. Thank You so very much. I should know better, but always hopeful that someone found the way. I frequent Redrose homestead, She is old school, has a food science background and taught Schoo. kzfaq.info/get/bejne/btVhgMem1KvehWw.html. Hopping for an abundant summer and fall season. Best to you and yours. t

Try it! Let us know!

I would live to watch this video but cant stand the music

you can use corn or potato starch, rice flour, or even oat flour if you're okay with the toasty taste.

@@sauersaxon thanks…I will give those a try

For the roux, equal parts of fat and flour (no self rising). Start with 2 tablespoons of roux and a cup of liquid, then adjust by adding more liquid or more roux (prepared separately). For the aromatics, what ever you feel like, start with a heaping tablespoon of chopped onion and one clove of chopped garlic. For the savory flavors, start with a tablespoon of celery, broccoli, or whatever kind of "cream of" sauce you would like to make. She didn't mention salt or pepper. Some people prefer to add them to the "cream of" but others like to add them to the casserole or whatever is being made. I prefer to add them to the roux then adjust them in the casserole. You get several layers of spices that way. What she made in this video is actually a sauce, not a soup, but it can also be a gravy. The difference is that gravies are flavored with meat, and sauces are not. So if you want to make biscuits and gravy, just pop a bit of leftover ground beef or sausage into the sauce and omit the savory vegetables, or leave them in - there are no rules!. This is a skill that you learn while doing, so start today, noting what you did, then modify it every time you make it until you have what you like.

According to Uncle Roger...LOL

@@larryrobinson7492 pray tell, racist dimwit, is wrong with it?