Turning off the heat before adding the milk is a very helpful tip. No more clumps people.

@khalidcbm4718

3 жыл бұрын

and if you have already ready cold roux you need to boil the milk first then add the cold roux

@johndurrant9144

3 жыл бұрын

Yes, but HOW MUCH MILK?

@johndurrant9144

3 жыл бұрын

@Nainika Jidesh thank you

@brandofhero

2 жыл бұрын

I wish I watched this first. Mine just went grainy.

@tammyt.b.1078

2 жыл бұрын

I leave on the heat, just whisk, no lumps.

Hi Christine! This is Fiona writing this comment on behalf of my mother who is also named Christine! My mom has cooked lasagna for us for a few years now and her recipe is absolutely delicious but she has always struggled with her bechamel sauce. It always took her a really long time to make and it would always end up being lumpy which would make her feel really bad. Today I found your video and showed her your method and she gave it a go and she was able to prepare it in under 5-7 minutes with no lumps or issues at all! She is so over the moon with how easy it was and she wanted me to send you this message thanking you from the bottom of her heart!!! She's been singing it made my day all afternoon 😂 so Thank you Very Much ❤️❤️❤️

@ChristineCushing

2 жыл бұрын

I just saw your comment now and wanted to say how happy I am that your mom made a great bechamel with my technique. Thank you for sharing 😀

@nellywellyboo2383

2 жыл бұрын

@@ChristineCushing aww thank you for taking the time to reply to this message. My mom is swooning. Ever since she watched your video over a year ago she has been making her bechamel sauce your way only and has shared it with family and friends so thank you! 😃

I’m from The South and once knew an old man who had worked in famous New Orleans restaurants. Many Creole and Cajun recipes are roux based. Instead of making a roux for every order, which could be very time consuming, they made huge batches of it @ different stages...light, medium, and “chocolate”. They kept them in the fridge and scooped it out as needed. He said that the secret to having no lumps in a roux is to have the elements of the roux opposite temperatures...... cold roux,/hot liquid or hot roux/cold liquid. I’ve always used this method and have never had it fail me. Such a simple, easy, and effective trick. I’m enjoying your channel so much... thank you!

@arul1436

3 жыл бұрын

i have a street food corner and i plan on selling white sauce pasta, will it be okay to let the bechamel sauce sitout 4 hours? or how long can it sitout?. only sauce. pls reply. And how many ppl can i serve it with these ingredients? pls reply.

@LA_Viking

3 жыл бұрын

Where I am originally from in Louisiana, one has to drive north to get to what most call the "Deep South." You are correct. Even a lot of serious home cooks will prepare roux ahead of time and refrigerate and/or freeze it. It saves an enormous amount of time when one has a sudden unexplained craving for gumbo or jambalaya.

@justinhongeva9996

3 жыл бұрын

Interesting comment. I use to work in a 5 star restaurant, I was very green and didn't have formal (culinary school) training. I remember often using cold roux in the manner you stated. Never asked why, but now I know. Thanks.

@mogbaba

2 жыл бұрын

You can also freeze it.

@NickGroves-fz7in

2 жыл бұрын

Cold roux is actually called Beurre manié, FYI.

Every other attempt to make a roux or bechamel has been a hit and miss, but this was absolutely foolproof. Nailed it on the first attempt. Your rationale for some of the steps are really helpful. Thank you Christine!!!!!

@ChristineCushing

5 жыл бұрын

That is awesome! I'm so glad my method worked for you. Stay tuned for more videos. Please subscribe so i can keep producing them

@MsSjgray

5 жыл бұрын

I totally agree!

@patrickmcgowan8770

5 жыл бұрын

She burnt her butter....?

@DarthEcoli

4 жыл бұрын

I made my first pastitsio over the weekend, and either got extremely lucky, or I'm just that damned good, lol, but the bechamel, and roux turned out well. To critique myself, I feel I added a bit too much penne pasta, which took away a bit from the meat and bechamel sauce. Also, I will be adding nutmeg to my next bechamel.

@milikarawaqa7545

4 жыл бұрын

You totally nailed it on the details.. thank you..

I'm 19 years old - and relatively unexperienced when it comes to cooking. I even messed up by adding too much flour in the beginning, but I was still able to make the bechamel! Thank you!

@Fredrick656

Жыл бұрын

AHAHHAHAHAHAHAHA

Awesome! Tina Fey teaches cooking!! LOL thank you for making it look easy I'm going to try it

You are extremely genuine in your presentation...Love you!

@ChristineCushing

6 жыл бұрын

thank you Andy! Stay tuned for more videos

Fantastic video !!!! To the point and clear teaching! Thank you.

I have made countless lasagnes over the past few years, yet every single time I make it, I always watch this video. Thank you so much you much, you've made something that can be quite difficult super easy and simple.

@ChristineCushing

2 жыл бұрын

You are so welcome!

well done for lovely sauce .... well explained Sweetie.

Thank you, we have been following your culinary journey for years. We bless you and pray that your continued journey is filled with joy and success 🙏💜🦸‍♀️💃🥰

I love watching you. First time I can follow instructions that clear and versatile. I feel I can make the bechamel without lumps and gooey results. Thank you so much from Bahrain ❤️

Thank you. Tried it today it went perfectly, really good, used Garbanzo Flour and it worked wonderfully.

I LOVE HER! I watched her cooking show all the time. She is so funny. Thank you so much for the video. MUCH LOVE FROM CANADA ❤❤❤❤

@ChristineCushing

5 жыл бұрын

Thank You! I appreciate it. Thank you for watching and glad that you found me here on KZread. See you in the kitchen.

This was delicious and really good explaining thank you so much for this !

I just tried your recipe for the first time and it worked!!!! YOU ROCK CHRISTINE!

@ChristineCushing

4 жыл бұрын

Lalla Meera so great !

I just made one of the best béchamel sauces i have ever made and I am a ten-year catering vet. Great instruction!! 😊

@ChristineCushing

Жыл бұрын

So great that you followed and loved the results ! It’s all about the details.

It’s great ! I never thought that could be so easy ! Thank you so much for sharing with us with this recipe 😍

@ChristineCushing

3 жыл бұрын

Karoina Adamska my pleasure !

Great tutorial video! Thank you for sharing.

Terrific recipe video; great explanation and presentation! Thanks for taking the time to make and post this video.

@ChristineCushing

3 жыл бұрын

My pleasure !

Made my best bechamel today while making baked mac n cheese, now i can reach perfection with your tips

Hello,I've been watching all your recipes and this really helped me learn in a short time . We all should take our time and appreciate your great and hard work. It has made cooking greatly easy then before also for you we have come to know that these all can be made with less ingredients and yes yet it tastes good & the same. For you we've really learned how to make varieties of dishes. And this has made it so easy and excited to do. So we would really like you to thank you for sharing us this amazing recepies .

@ChristineCushing

5 жыл бұрын

That is such great feedback. I really appreciate it. It has always been my mission to get more people into the kitchen and give them confidence. I'm so glad it is helping your cooking skills. Stay tuned for more fun videos.

Thank you ,chef Christine! Very helpful and simple. I subscribed 👍🏻

@ChristineCushing

3 жыл бұрын

thank you for the SUB. Hope you check out the many other videos on my channel.

Thanks so much for the great recipe. Works every time💚

@ChristineCushing

4 жыл бұрын

My pleasure!

My mom used to use white sauce for her baked Mac & cheese. But I didn't know how to make it, or what it was called.. you've taught me so much, that now I can do that too. Yaaaayyyy! Thank you so much for the enlightening video, and for making it so easy. I so Appreciate it!

@ChristineCushing

2 жыл бұрын

You are most welcome. !

I stumbled by your video on accident as I'm looking new recipe ideas... boy! am I glad I did! Thank you for your thorough instructions. I've subscribed and I will be watching and Learning more from you, now. I'm so excited, thank you again. 🤗

@ChristineCushing

3 жыл бұрын

Lya482579 thank you for the Sub ! Keep on cooking and watching

i just made this for a tle project and it turned out so good! i've made bechamel sauce but never did the turning off the heat trick, this sauce was so creamy and delicious. tysm!!

Thank you I'm tired of messing this one up, turned out amazing and I also made it for mousacca

I love bechamel sauce but have always found it difficult to make. This helps tremendously. Thank you! σας ευχαριστώ

@ChristineCushing

4 жыл бұрын

Thank you so much for your comment. I hope you try it my way. Parakalo! Stay well.

thank you for this! I will try to do this tonight for our little meal

Thank you kindly for this instructions! I was looking for a Bechamel sauce made easy, but with great results, that do not make me panic in the process. This is just the perfect recipe!!👍⚘

Thank you so much for sharing that kind of cooking sis

I've been strugled making bechamel.. n this video has helped me alooooottt.. thank u 4 the tips 😘😘

@ChristineCushing

5 жыл бұрын

My pleasure. I'm glad I have helped up your bechamel game.

@thetruth156real3

4 жыл бұрын

Gamer Unik You’ve struggled spelling struggled!😂👍

@irishweeb2370

4 жыл бұрын

@@thetruth156real3 you've struggled with grammar!

i am actually making this too for my moussaka. it turned out so great. thank you very much for this recipe

@ChristineCushing

4 жыл бұрын

With pleasure. The moussaka is on my top ten recipe list for sure.

@DelightedSAfrican

2 жыл бұрын

I love your recipe, but only have long life milk. Twice before I have not been able to thicken the sauce using long life. Have you any advice? I also see other bechemel sauce recipies contain onion and bay leaves for flavour. What is your take on that?

I use this technique for white sauce, gravy etc thank you so much. Lumps was my biggest prob, every time. I’ve not had a single lump since I found you. Thank you so much

Thanks for the procedure

YES! Love it! Take it off the heat...Adding it all at once after the initial milk to roux moment! THAT's why you have always been one of my favorite chefs! Bold! ευχαριστώ!

@ChristineCushing

3 жыл бұрын

David Brown thank you so much !

@nonenoneonenonenone

3 жыл бұрын

It's much faster to mix the milk in over the heat, comes out fine.

Excellent job, Looks great 👍

@ChristineCushing

6 жыл бұрын

Thank you for watching

Thank you so much tried it your way turned out perfect

hello ma’am I just want to say thank you so much for sharing your recipe!! I made it perfectly right following your instructions and tips:))

@ChristineCushing

4 жыл бұрын

My pleasure. That is fantastic!

@georgievang77

3 жыл бұрын

What kind of milk did you used. If i don't have whole milk, can I use 1% milk or it has to be whole milk

@maryannnagamatsu4154

3 жыл бұрын

Georgie Vang I used plain freshmilk

Hi Christine, I made this bechamel sauce exactly as you made it and it was amazing! I'm trying to cut down on cream in my sauces and this is the perfect sauce for that. Thank you for sharing I'll keep watching love watching you and loved the video on your father's past Ito.

@moreennssebaggala2393

3 жыл бұрын

Which flour exactly do I use to make the sauce

Thank you for showing us such an easy yet foolproof technique for the bechamel sauce, so many people complicate it. Will forever be using your technique, love from England just south of London country side ☺️☺️💛

Will be trying this recipe out! Thank you for sharing! It's a keeper!😊😘❤❤🖒🖒

@georgievang77

3 жыл бұрын

Can I used 1% milk. That's all I got on hand. Lol

AWEE YOUR THE BEST, SO EASY AND I TRIED IT AND IT WAS SUPERB!

Love this recipe. Really easy to follow and sauces comes out great every time

Excellent. Brilliant. Perfect. 💖

I’m making this béchamel tomorrow for our pastistio lunch. Thank you Chef Christine!

Great video. I've made it for years, but without the nutmeg and it's fine, but I'll definitely try it next time. Bechamel is the foundation for so many great meals. Add some cooked pork sausage, salt and pepper and you have the gravy for biscuits and gravy. Add cheese and a touch of mustard to the bechamel and you have a mornay sauce that goes great with any macaroni for home made mac and cheese. To the mornay add some eggs separated and with the whites whipped and bake for a cheese souffle. Not nearly as difficult as we're made to believe. But they all require you be able to make a roux first which as you point out is the basis for so many cajun and creole recipes. Your roux instructions were spot on. Thank you.

@ChristineCushing

4 жыл бұрын

thank you for watching and for your kind words.

Great video! I was always frustrated with how my bechamel turned out, but this method is awesome. Thank you for sharing.

@ChristineCushing

5 жыл бұрын

That is just great! It is really about these details right? Thanks for watching

Mmmm.. just found you!! Some of your techniques are ones i employ. So your instructions naturally resonate with me ☺. Im learning each time i tune in. Thanks for sharing about your family and experiences, its like being offered a little gift we can carry with us for all time. 😚 x from Aus

Thank you for your invaluable tips! I'm using brown rice milk as I avoid dairy. It took a bit longer to thicken but still worked very well!

Thank you so much! First time ever I made this sauce and it was a success! So yummy and your steps in the video were easy to understand and follow. Warm regards from Australia 🇦🇺

@ChristineCushing

2 жыл бұрын

That is phenomenal. ! Love it. Hope you are well in Australia .

I've worked this method twice now. It's GOLD! Next level mac 'n cheese with bacon...achieved. Thanks!

@ChristineCushing

5 жыл бұрын

👏👏💪I LOVE it! So great. Keep the cooking coming. Glad I could help.

@Imwired247

5 жыл бұрын

@@ChristineCushing I sub'd...you earned it!

Amazing thank you Christine !!!!

@ChristineCushing

4 жыл бұрын

My pleasure! Thanks for watching

You are the best chef thx for every thing

@ChristineCushing

7 ай бұрын

You are most welcome

Moussaka here I come! Thank you!!

@ChristineCushing

5 жыл бұрын

My pleasure. Let me know how it turns out.

you would make the coolest grandmother

Thank you ! Tried so many times but with your video i got it right!

I learned how to make that when I was 12 years old because I loved my mother's and grandmother's creamed salmon on toast and crackers. Scandinavian classics still love it to this day and I'm 65, and you're doing it just like Grandma taught me

Thank you....😘

Thanks for the post. You made it easy and straightforward. Y'know we sometimes struggle to make bechamel sauce here in Greece, especially trying to avoid it getting lumpy😂

@ChristineCushing

3 жыл бұрын

Glad it was helpful!

This was so helpful. Thank you 🙏 much.

@ChristineCushing

4 жыл бұрын

Thanks for watching

One of my first cooks, turned out so good! Thanks!

@ChristineCushing

5 жыл бұрын

That is great ! Thanks for watching

My name is Lucila, I'm from Brazil and love you forever for sharing this!!!

Thanks for the crystal clear instructions! you look like Tina Fey!

@ChristineCushing

4 жыл бұрын

Thank you ! Yes Tina and I go way back ( in the doppelganger category). I'm glad you enjoyed video.

Thank you very much. Yours is the best video I came across. Made mine while watching your video and it is good this time.

@ChristineCushing

3 жыл бұрын

Thank you that is fantastic !

Thank you so much for sharing your technique.

@ChristineCushing

4 жыл бұрын

Leonard Pasek my pleasure. Glad you enjoyed it

Hello, first time on your channel. What a great demo on Béchamel sauce. I'm in the restaurant for 35 years and still learning Perfect. Thanks for sharing.

@ChristineCushing

2 жыл бұрын

My pleasure. This is my way to make sure you don’t have lumps. Thanks for watching

OMG I want that grater!

Massive thanks! I'm making my first ever lasagna right now. PANIC!

Cannot thank you enough for this recipe!

Very easy to follow recipe, I will be trying this tonight. Thank you for the helpful video! Update: it worked very well! I have never attempted to make a roux or bechamel before, but it was smooth and delicious! Thanks for the great video!

Hi , omg you look like actress Kimberly Williams-Paisley 😊 thank you for sharing this recipe Will try soon ...

Thanks for the recipe and tips!

@ChristineCushing

5 жыл бұрын

My pleasure

Thank you so much.. so well explained every step 👌

@ChristineCushing

2 жыл бұрын

Yes you can make it with course semolina. It will have a bit more texture and you might want to add a touch more milk but it will be great still.

Never tried Bechamel, but I think this just gave me the right motivation

@imbatmanireallyam9122

3 жыл бұрын

Wait what? Did u never eat lasagna? That has Bechamel sauce in it as well. Trust me, your fellow human being.. Make it and enjoy! It's really good!

@sproutneat

3 жыл бұрын

@@imbatmanireallyam9122 Just realized how much I am missing... Making it over the weekend

@juanitathorne6084

3 жыл бұрын

Girl the Bechamel is lovely

So I messed up on the sauce it came out to thick so I started at more milk and it didn't taste right so I started adding a lot of hot sauce and it actually came out very good I appreciate the video it helped me alot.Thank You

Perfection!!! You even said N’Awlins great!!

I love your videos and how you explain the different tricks ! As for the bechamel, is same butter and flour considered by weight or volume ? Thanks in advance and may you have a Super New Year !

Incredible ! So, turn off the heat is the key ! well, thanks for the tip !

@ChristineCushing

4 жыл бұрын

My pleasure

I add a teaspoon of english mustard, it makes it delicious for cauliflower cheese.

@ChristineCushing

5 жыл бұрын

Oh yes, i do agree. Thanks for watching.

Thank you for including tips while making this recipe, switching from wooden spoon to whisk helped me to stop making dumplings. Carol

Thank you for this great recipe

I used to make this since I was a teen to make my tuna casserole or chicken casserole, without nutmeg but garlic salt n pepper.

I Double dog dare you 🤣🤣🤣😎 You always crack me up.

Hello, Christine - I follow you regularly here on KZread and I simply love your cooking style as well as your presenting things so fantastically easy! Well done and here's wishing you a Happy Christmas with your loved ones!!!!

@ChristineCushing

2 жыл бұрын

Thank you so much. Merry Christmas

I finally made a Béchamel sauce without lumps. I used oil instead of butter and it didn’t quite make a roux. I also used almond milk. Following the rest of the recipe and your process - perfect sauce!!!! Thank you so much

You resemble Tina Fey! That's so cool

@livvhauber6195

4 жыл бұрын

Italian Tina Fey

@lillianmbaserah5995

4 жыл бұрын

True

@Caz1242

4 жыл бұрын

I thought that! I scanned the comments to see if I was the only one 😄

@lv5344

4 жыл бұрын

Omg yes! Thats the first thing i thought. 'Isnt she from tv?🤔 or that comedian actres" ahahha

@tnt8092

3 жыл бұрын

@@livvhauber6195 Greek actually

Maybe beginners luck, but came out great. THANKS!

@ChristineCushing

4 жыл бұрын

So glad to hear ! You gotta be good to be lucky! LOL

Absolute favourite scene ever!

This video is the best Béchamel video out there. I always forward it to people when they ask how I make macaroni cheese.

Thanks so much for your instructional video! Btw, has anyone ever told you that you look like Tina Fey?

@ChristineCushing

5 жыл бұрын

Many thanks. Yes, I do get the Tina Fey lookalike often.

Christine, I have just discovered you and am so excited about trying some of your recipes. I have a non cooking question: I notice that in some of your videos you seem to be using a portable cooking eye (electric)? Can you say what that is. My gas range is a low temp range and there are times when I would love an electric eye. Thanks!

@ChristineCushing

4 жыл бұрын

Thank you and so glad you discovered my channel . Regarding my portable burner, it is primarily for use to be able to face the camera , as it's tough to shoot too much on my stove behind. I went for an induction burner, which heats up super quick but has some other quirks that take a bit of getting used it. You also need to make sure your cookware is induction compatible. I would recommend it as a secondary option to get high , as long you are aware of what I mentioned above. I hope this helps.

This is the technique I prefer. Thanks Christine!

@ChristineCushing

Жыл бұрын

Thank you so much !

Imma make this nowwww 💖 Thank you

I'll just comment that you've used 1L of milk here so the next time I find your video, my comment's gonna be at the top😂

@munomuftaax3730

4 жыл бұрын

Make a new one lol it's not top comment anymore ,😂😁

@shannonmhiggins

4 жыл бұрын

This is what I was just going to ask to be sure!

@veeveegem

4 жыл бұрын

I have no memory of this whole thing. I don't even understand my own comment. 😂😂😂

@doubleRprodutions

3 жыл бұрын

@@veeveegem Lol, it's because she didn't tell us how much milk she used, and I, along with everyone else, was just going to ask how much? :-)

@usmaniqbal9207

3 жыл бұрын

@@veeveegem check the disrecereption lol

Great..I understand you used 1L milk for 80g of butter and 80g flour

Thanks for the recipe!!

Fantastic demo - thank you very much!

@ChristineCushing

5 жыл бұрын

My pleasure. Thanks for watching. Check out the rest of my videos that are of interest..

"Now I just add the rest of the milk all at once, dare me to do it?" lol, thanks this help a bunch, I always have struggled with lumps..

@ChristineCushing

3 жыл бұрын

Aweosme

@rulerb2

3 жыл бұрын

honestly adding it like the first time she did it one more time would make a silkier sauce and come out better but its only up for preference :)

@thomaselliott573

3 жыл бұрын

You can see the lumps in hers. This is not correct. She does not understand. There are several errors here. Look up Gordon Ramsay white sauce