Very helpful. Ive got my culinary practical final in 10 min. Needed this

@l33t07

6 ай бұрын

I hope everything went well 😊

@Toastfrench4

6 ай бұрын

@@l33t07 meh. I undercooked my pasta.

@taniaperez6913

5 ай бұрын

Remember with rouxs it's 1:1 butter and flour

@mesemichelle9338

3 ай бұрын

How did it go?

@Toastfrench4

3 ай бұрын

@@mesemichelle9338 I passed. But I didn't make good pasta.

Thank you, needed a quick reminder 👍

Clarify the butter first before you add the flour. It will help smooth it and aid it from not burning when your cooking it. If you see brown spots in your sauce it’s because the heat was to high.

Yes came out perfectly thanks

Cornstarh or custard powder will do?

if u fries onion in the butter before ad the flour is grear

@dragomiraleksandrov2190

5 ай бұрын

maybe, but that wont be bechamel anymore.

@s4mu3l57

4 ай бұрын

​@@dragomiraleksandrov2190 for a small detail like that? I doubt it

Thanks gonna do that now

what kind of milk is used?

i think adding more butter is what gets it that saycy texture. most KZread videos add equal amounts of butter and flour which doesn't make it look as appealing as yours does.

@user-vl8ji8bj6j

7 ай бұрын

Roux made from equal part of butter and flour actually

White pepper for authentic

@warnerboyz5495

2 ай бұрын

Yes definitely. Though I find it so weird. The French made Bechamel sauce centuries ago and they said not to add Black pepper as it ruins the look. Yet they go and add nutmeg to it??

@zacharyhall7466

2 ай бұрын

@warnerboyz5495 The nutmeg doesn't stand out as much as it diffuses into the color. Black pepper is like whoah why there are black specks in my sawze!!!!

@warnerboyz5495

2 ай бұрын

@@zacharyhall7466 That’s a good point actually. Especially for making a White sauce where it stands out more.

Oo Lala, how fancy are we? We've been putting bechamel sauce on our biscuits all these years and thought it was just gravy. Lol.

My mom passed b4 l asked how she made it, so thank you💗

@judilynmansueto9432

Жыл бұрын

Pxxxx😊😊😊😊

@BambiBooS222

Жыл бұрын

❤

No nutmeg! Could i use garam masala instead?

idk why but this didn’t work and my rubik’s cube is still not solved

❤❤❤

Whats the measurement?

@MrFairbanksak1

11 ай бұрын

I think it isn't necessarily by measurement, it's more about figuring out the right proportions. For example, if you've ever made a cream gravy or a roux, you know that the fat and flour mixture has a certain look to it if you have the proportions right (personally I think the person in this video didn't add enough flour, I would've added another tablespoon or so). And the same thing with the amount of milk.

@PMTcommenter

8 ай бұрын

@@MrFairbanksak1ok cool dude we get it you’ve done this before… so now we got your ego taken care of… what is the “proportions”

@SilvaRiz

7 ай бұрын

​@@PMTcommenterThe proportions for a roux are 1:1 1 part any fat, 1 part flour That's it, other guy said a whole lot of nothing for no reason

Thanks

Huh. Interesting. So, as opposed to a cream gravy, which this is very similar to, you cook it to a thicker consistency, like that of paste. And the color is very white, so you aren't cooking the roux until it is dark, like chocolate, like when you make a roux for gumbo.

It's gravy

Oh in the South we call this cream gravy. Add some cooked ground sausage, pour it over bisque's, we call it bisquets and sausage gravy.😊

@masalaherb

Жыл бұрын

I had no idea! Thanks for sharing, I'll look it up.

@ev500sam

Жыл бұрын

@@masalaherb 💜

@documentarygirl8

11 ай бұрын

​@@masalaherbbiscuits & gravy is a classic southern breakfast staple. Its do delicious

@armwrestlingtheory2126

8 ай бұрын

This is different ot has nutmeg it's so good and it tastes like there cheese in it too even tho there's not

@TaePurpleTiger

5 ай бұрын

I said the same thing😬 I was expecting something different🤦🏽 I was like🤔 you mean to tell me all this time I was scared to make bechamel sauce when all it was is cream gravy base.🤦🏽😂

So, a butter based gravy?

@mastertrey4683

Жыл бұрын

Gravy is made with pan drippings

@StabbyMcStabwood

Жыл бұрын

@@mastertrey4683 not sausage gravy for biscuits

@boom5732

Жыл бұрын

No it's a white sauce/ bechamel that can be used on pasta or lasagna

@ari5304

10 ай бұрын

great with mosaka or with bow tie pasta, the best 🤞

@zacharyhall7466

8 ай бұрын

All sauces/gravy begin with a roux. Butter and flour. You can make any sauce with a roux

can I use half n half?

@masalaherb

Жыл бұрын

I think it will be better with milk instead of half and half. It will turn out too thick otherwise.

Palin flour?

@HP_line_cook

Жыл бұрын

Yup

Nutmeg NEIN DANKE grated parmazan chees yes sir!!

I like how you didn’t give amounts, temp, or time for anything.… for a tutorial video. In the next video “to make bread just throw in some flour and water. Whatever looks right will work” 😂😂

@d1427

6 ай бұрын

this is for advanced, for rookies go to 101- how to distinguish between water and beer

0:01

Bhai ye white sauce he 😂

You can melt cheese into this to make mac and cheese sauce

@randeman

6 ай бұрын

aka Mornay sauce if made with onions, cloves, and Gruyere.

@Toastfrench4

6 ай бұрын

@@randeman hmm. Never heard of gruyere in a Mornay sauce.

@randeman

6 ай бұрын

@@Toastfrench4 Search for Classic Mornay sauce on The Spruce Eats. It'll be dates May 4, 2023. As written it's great. However, I take it up a notch by changing the Gruyere to one ounce and use Fontina for the other ounce. As far as the parmesan in the recipe, I only use an ounce rather than two. Parmesan is salty and can overwhelm the taste.

@nielsk85

6 ай бұрын

In Italy bechamel contains cheese and no nutmeg

@Toastfrench4

6 ай бұрын

@@nielsk85 hmm that's interesting. Sound more like a cross between a bechamel and a mornay. I might try that one day.

Wich flour

@randeman

6 ай бұрын

all purpose

🤔 Without nutmeg, I know THAT as "Milk Gravy".

what milk can i use? fresh milk ?

@OnkelChrista

Жыл бұрын

Fresh and Cold works best

@fatimaabbas365

Жыл бұрын

Which Flour

What if the sauce didn't get thicker?

@TwistyTrav

Жыл бұрын

Didn't cook long enough before adding milk. Maybe wrong ratio of flour & butter

@randeman

6 ай бұрын

@@TwistyTrav Yeah, you have to cook the roux a good two minutes before adding the milk. Just stay very close by and take it off the heat if you're concerned with color.

Add some tomato sauce and a little milk to that rhue. tomatoes gravy and butter milk biscuits

It's not like Saudia

If you don’t speak, I might as well just read a recipe there’s no point watching a video if things aren’t explained in voice

@psilocypher

7 ай бұрын

What needs to be explained? Just do what he did. Specific measurements aren’t necessary. Use your intuition.

@randeman

6 ай бұрын

I'm the opposite. A lot of voices are irritating or stumble over their words...don't get me started on some accents.

No worong also red sauce I am egyptian

@lauraibrahim4358

Жыл бұрын

Red sauce for pink sauce But bachamel with red sauce

@boom5732

Жыл бұрын

No.

Always evaporate the water content from any fat being used smh

@brandono6784

Жыл бұрын

How do you know when its evaporated?

Forgot the white wine

Too much Oil.....

@masalaherb

2 жыл бұрын

There is zero oil in that.... wtf are you saying.

@Catchmeifyoucan349

2 жыл бұрын

@@masalaherb Using Ghee in French Béchamel Sauce 😂😂😂😂

@disintegratev6951

2 жыл бұрын

@@masalaherb bro playin no games anymore 💀

@thatonezeldafan5275

2 жыл бұрын

@@Catchmeifyoucan349 you get your pasta straight from Italy or something?

@Catchmeifyoucan349

2 жыл бұрын

@@thatonezeldafan5275 aree Bhai yeh French dish hai.... Italian nahi 😂😂😂

HARAM