Last week, I watched your video on making mac and cheese. It starts off saying you begin with a white sauce, so I looked this video, made my white sauce, used it for my cheese sauce, and it all worked brilliantly. Two different recipes = one great dinner. No - thank YOU!
I'm old school, a quarter Belgian peasant nobility, with input from Trompetto. This is at best a beginner's Bechamel. True white sauce lacks the infusion, because you may want to take it in a different direction where onion and herbs might clash. I'd make the roux far stiffer, more flour, and really cook it until it starts to brown, which is what the word means. My gran would take it within an inch of burning, black. Dark toast. It releases flavours from the flour which add enormously to the base. Next, that means really working it, once you start to add the liquid. Not in huge amounts all at once, but by the teaspoonful at first, slowly, very slowly, adding more and more, but slowly, watching it change, until it's no longer a lump, but starts to stretch into a paste, like pastry that's ready to roll. At this point, the elbow work you put into it repays, adding slightly more liquid yet and it suddenly turns into something slacker, nearly liquid, still hang onto your horses, and suddenly it goes. Now's the time to decide how still you want it: a cheese sauce coating will take the grated cheese now, you don't want it runny, but maybe not quite as stiff as this yet, whereas a cheese coating sauce for a gratin can be really sloppy - I might even swap to water or vegetable stock at that point. Depending on what you're using the base for (a masala curry, perhaps) I'd actually cook the rawness out of the spices in the butter at the very start, before incorporating the flour. Other flavours once you'rs at the stretchy paste stage. The difference is whether you're just using it as liquid or if you see the sauce as an extra, and important, facet of the meat. There's a world of difference between chucking flour in as thickening and using it as a carbohydrate.
i did a bad job at making this and was still lots of flavour. i burnt the butter and i used italian mixed herbs and a brown onion, boiled the milk. haha. too impatient tried doing both steps at the same time. came out really thick. My question what do you with the strained onion?
What I call white sauce is corn starch plus water heated up until the sauce is thickened. Then, mix it with pre-cooked hamburger and pour that mixture over toast (my favorite) or mashed potatoes. It was one of my favorite dishes to eat as a kid.
Thank you for the video.. only ingredient I do not have is bay leaves but I cook corn beef I am about to cook. I love this sauce thank you very much!I have seasoning instead of bay leaves .
It's what we southern people call gravy. It's white because the rue hasn't been browned. It just cooks the eye till the flour has been cooked . Nothing but a fancy word for gravy...
If you are asking if you can use this sauce as the base for a pizza, of course. However, a traditional "white pizza" or "pizza bianca" just uses olive oil and cheese with no sauce.
If you thicken heavy cream with a roux, it tends to be a bit thick & heavy. When we use heavy cream in a white sauce we are usually making a reduction or pan sauce, the sauce is not thickened with a roux and the acid of the wine cuts through the richness of the cream.
For example, I might sauté a chicken breast with a little salt and pepper, remove it from the pan then add a few shallots, maybe some tarragon and sauté for a second, then deglaze with white wine let that reduce for a minute, add some heavy cream and let cook until the volume reduces by about a 1/3rd. You’ll have a beautiful and quick pan sauce.
I had made some chicken on the grill and it came out too salty so I made this sauce without the first step. Basically I mixed butter and flour with milk then made the sauce then I chopped up the chicken and poured it into the sauce and It fixed the issue :)
This sauce is the base of many dishes, from Fettucine Alfredo to Macaroni and Cheese to Souffles to Biscuits & Gravies. There's no limit to what you can do with it! We use all-purpose flour in this recipe.
You can add a variety of other ingredients including wine, but then it is no longer one the basic sauces. You are then creating a derivative. White wine would come when you are making another sauce, but then you add this basic sauce to that one for volume.
i got 5 different chemicals to make the white sauce, but i need help in finding out how much of each chemical i should use and in witch order i should use it in. may you please point me in the right direction where i can get help so i can make my product please and thanks
abdul sabour You can store béchamel for about 4 days safely in the refrigerator. Cool the unused portion as quickly as possible and put a piece of plastic wrap on top of the sauce so that it doesn't form a skin. This sauce will not freeze well.
From The Chopping Block's Owner/Chef Shelley Young: "Corn flour would provide some body to the sauce by each grain swelling and thickening it that way. It would be more like making polenta but making it much thinner. It would be rather grainy . The self-rising flour would thicken just fine but there would be a reaction from the leavening agent that would change the texture of the sauce. How it would change the texture I am not really sure of, likely it would bubble up but the bubbles would deflate, what consistency it would ultimately achieve I am not clear on. Experiment with both and see which texture you like the best!"
The Chopping Block They make a huge difference. I don't know why people choose to omit onion and pepper especially. Adding a bit of nutmeg is supposedly really nice too.
SpankChinaski I know why, It is because majority of the "How to make white sauce" videos omit the flavouring agents. I followed the recipes and always got boring sauce. Now I know I must add the onion, peppercorn and bay leaves for good taste.
Hi there. Thanks for the video. At first when you're steeping the milk, you say you want to make sure not to boil it. But then you bring it to a boil after it's strained?
In the steeping process, you are just infusing flavor of the onion, bay leaves and peppercorns into the milk so you wouldn't want to boil it. It's necessary to boil the milk later in order to activate the flour in the roux as a thickener for the sauce. Hope that helps. Thanks for watching!
what if i dont have whole peppercorns??????can i add less quantity of powder peppercorn? if yes whats the amount? and any substitute of bay leaf? thnx in advance
The peppercorns and bay leaf infuse flavor into the milk. You can omit them but your sauce will be less flavorful. You can add ground pepper to taste at the end of cooking, but that's less traditional since it will leave black specks in your white sauce.
That’s how you make great for like biscuits and gravy. Minus the fancy Bailey leaves and onion. Did she thicken it up to gravy consistency? Was it running? What was the final product like? I give this video a C minus.
Sure, you would just hydrate the powdered per instructions to get your milk and use that in the exact same way Shelley did in the recipe. Powdered milk is actually pretty good for cooking just not as good to drink on its own. It is more stable than regular milk when heating it. Hope this helps!
@@choppingblock Well onion has resveratrol. Plus it's a veg, so good all round. I made one day before yesterday, and left the onion in, and poured it over peas and sweetcorn. Tuna for protein. Luscious. (Made with wholemeal flour too.)
flour, butter or something like margarine , then fresh milk.. fresh milk like nestle fresh milk or any milk you can buy on the store.. only fresh milk!! lol
A true Carbonara sauce is actually a mixture of raw eggs, cheese and butter tossed with hot pasta. You do this off the heat to avoid coagulating the egg, and what results is a creamy sauce. So, while this white sauce is perfect with pasta on its own (think Fettucine Alfredo), it wouldn't be used to make a Carbonara.
+Amox A Bechamel is a French Mother sauce made with roux + dairy (traditionally milk or cream). You can certainly add cheese to make a variation of the sauce, which is what you would do when making mac n' cheese. But the sauce itself is actually made without cheese.
Those ingredients aren't found in a basic Bechamel sauce, but you can certainly add them if you like them! Bechamel is just the base sauce, and many other variations are made from it.
![Gunna - HIM ALL ALONG [Official Visualizer]](http://i.ytimg.com/vi/HiCxoDeo0hc/mqdefault.jpg)
Just made it for dinner, its so easy and quick. Thanks for the video.
I've add garlic, mushroom and chili flakes as I like spicy. Taste awesome.
Chicken rigatoni
Beautiful
I wish I could have seen the finished product, but the steps were really clear and easy to follow
this is the best recipe i've found for white sauce for pasta.And thank you for answering on each everyone question.👍❤
Thank you for watching!
Last week, I watched your video on making mac and cheese. It starts off saying you begin with a white sauce, so I looked this video, made my white sauce, used it for my cheese sauce, and it all worked brilliantly. Two different recipes = one great dinner.
No - thank YOU!
Awesome, so glad to hear!
This recipe is by far the best among all recipe out there. The onion and bay leaf really did made a difference. Thanks for the video!
+markus24paktus Thank you for watching!
I'm old school, a quarter Belgian peasant nobility, with input from Trompetto. This is at best a beginner's Bechamel. True white sauce lacks the infusion, because you may want to take it in a different direction where onion and herbs might clash.
I'd make the roux far stiffer, more flour, and really cook it until it starts to brown, which is what the word means. My gran would take it within an inch of burning, black. Dark toast. It releases flavours from the flour which add enormously to the base.
Next, that means really working it, once you start to add the liquid. Not in huge amounts all at once, but by the teaspoonful at first, slowly, very slowly, adding more and more, but slowly, watching it change, until it's no longer a lump, but starts to stretch into a paste, like pastry that's ready to roll. At this point, the elbow work you put into it repays, adding slightly more liquid yet and it suddenly turns into something slacker, nearly liquid, still hang onto your horses, and suddenly it goes. Now's the time to decide how still you want it: a cheese sauce coating will take the grated cheese now, you don't want it runny, but maybe not quite as stiff as this yet, whereas a cheese coating sauce for a gratin can be really sloppy - I might even swap to water or vegetable stock at that point.
Depending on what you're using the base for (a masala curry, perhaps) I'd actually cook the rawness out of the spices in the butter at the very start, before incorporating the flour. Other flavours once you'rs at the stretchy paste stage.
The difference is whether you're just using it as liquid or if you see the sauce as an extra, and important, facet of the meat. There's a world of difference between chucking flour in as thickening and using it as a carbohydrate.
So easy and good. I used this to make potato chowder tonigh. I had never made it before, but it turned out delicious using this recipe!
That's a great application for this recipe!
you are doing a good job
Thanks for watching!
This is my fav style of white sauce ...exactly how my mother used to cook it ...god bless her
Thanks for watching!
i did a bad job at making this and was still lots of flavour. i burnt the butter and i used italian mixed herbs and a brown onion, boiled the milk. haha. too impatient tried doing both steps at the same time. came out really thick. My question what do you with the strained onion?
What I call white sauce is corn starch plus water heated up until the sauce is thickened. Then, mix it with pre-cooked hamburger and pour that mixture over toast (my favorite) or mashed potatoes. It was one of my favorite dishes to eat as a kid.
awesome recipie ! I do this all the time !!
Great video thank you
So easy n quick n it’s so tasty like Restaurant meal. Thanks lots
Great video! Love that pan!!!
Thank you for the video.. only ingredient I do not have is bay leaves but I cook corn beef I am about to cook.
I love this sauce thank you very much!I have seasoning instead of bay leaves .
It's fine to substitute the bay leaves with seasoning. Thanks for watching!
It's what we southern people call gravy. It's white because the rue hasn't been browned. It just cooks the eye till the flour has been cooked . Nothing but a fancy word for gravy...
You could use arrowroot or cornstarch to thicken the sauce if you don't want to use flour.
If you are asking if you can use this sauce as the base for a pizza, of course. However, a traditional "white pizza" or "pizza bianca" just uses olive oil and cheese with no sauce.
If you thicken heavy cream with a roux, it tends to be a bit thick & heavy. When we use heavy cream in a white sauce we are usually making a reduction or pan sauce, the sauce is not thickened with a roux and the acid of the wine cuts through the richness of the cream.
For example, I might sauté a chicken breast with a little salt and pepper, remove it from the pan then add a few shallots, maybe some tarragon and sauté for a second, then deglaze with white wine let that reduce for a minute, add some heavy cream and let cook until the volume reduces by about a 1/3rd. You’ll have a beautiful and quick pan sauce.
I made it for my mom it was scrumptious 😋
Tried it out. Turned out to be really good.Thank ya 4 the recipe😊😊😊
Awesome! Check out new free guide to sauces for more sauce-making tips: www.thechoppingblock.com/sauce-guide-intro
The Chopping Block Thank you.I'll surely check them out😊
I like that you made "onion milk" separately from the "fried flour" . Good lesson on your basic rooooo lol.
its roux sir
I had made some chicken on the grill and it came out too salty so I made this sauce without the first step. Basically I mixed butter and flour with milk then made the sauce then I chopped up the chicken and poured it into the sauce and It fixed the issue :)
I actually said milk sauce and this is the first thing that comes up
same
will try this soon thanks just learning to cook thanks
❤thanks
made this and it taste so good
Sarah Song Awesome! There are so many uses for this sauce.
Basic and healthy and easy
Its really nice love it
Thank you for the helpful video. I made white sauce pasta for dinner.
+Jahliyah Amara Excellent! Thanks for watching.
very nice..love it...
I was told to add the milk slowly or lumps can form and to let the salt dissolve well before tasting.
If you use cold milk that will happen, but she heated up the milk with onions beforehand.
What to eat with the sauce? Which flour are you using?
This sauce is the base of many dishes, from Fettucine Alfredo to Macaroni and Cheese to Souffles to Biscuits & Gravies. There's no limit to what you can do with it! We use all-purpose flour in this recipe.
@@choppingblock you so beautiful chef 👩🍳 thanks for sharing your amazing knowledge
You can add a variety of other ingredients including wine, but then it is no longer one the basic sauces. You are then creating a derivative. White wine would come when you are making another sauce, but then you add this basic sauce to that one for volume.
i got 5 different chemicals to make the white sauce, but i need help in finding out how much of each chemical i should use and in witch order i should use it in. may you please point me in the right direction where i can get help so i can make my product please and thanks
Hello! :)
Good day!
I wanted to ask can I make this sauce ahead of time and store in refrigerator?
If so, how long can it be stored?
Thanks! :)
abdul sabour You can store béchamel for about 4 days safely in the refrigerator. Cool the unused portion as quickly as possible and put a piece of plastic wrap on top of the sauce so that it doesn't form a skin. This sauce will not freeze well.
wow delicious
Thanks for watching!
Is it ok to use self raising flour or corn flour instead of all purpose to make the white bechamel sauce?
From The Chopping Block's Owner/Chef Shelley Young: "Corn flour would provide some body to the sauce by each grain swelling and thickening it that way. It would be more like making polenta but making it much thinner. It would be rather grainy
.
The self-rising flour would thicken just fine but there would be a reaction from the leavening agent that would change the texture of the sauce. How it would change the texture I am not really sure of, likely it would bubble up but the bubbles would deflate, what consistency it would ultimately achieve I am not clear on.
Experiment with both and see which texture you like the best!"
ReAlly good thankyou
Do you include the onions to the sauce? It get rid of them?
There are no onions in this sauce.
I have made white sauces before and none ever tasted good.
I figure that the peppercorn, bay leaves and onion really make the difference.
Absolutely! They really add nice flavor to the sauce. Of course, you can add or omit ingredients to fit your taste.
The Chopping Block They make a huge difference. I don't know why people choose to omit onion and pepper especially. Adding a bit of nutmeg is supposedly really nice too.
SpankChinaski I know why, It is because majority of the "How to make white sauce" videos omit the flavouring agents.
I followed the recipes and always got boring sauce. Now I know I must add the onion, peppercorn and bay leaves for good taste.
Think of the white sauce as the canvas. You can flavor however you like!
Agreed!
Nice one
Why did you not show the finished sauce?
can there be any substitute for the bayleaf?
Excuse me ,is that conflour or
Hi there. Thanks for the video. At first when you're steeping the milk, you say you want to make sure not to boil it. But then you bring it to a boil after it's strained?
In the steeping process, you are just infusing flavor of the onion, bay leaves and peppercorns into the milk so you wouldn't want to boil it. It's necessary to boil the milk later in order to activate the flour in the roux as a thickener for the sauce. Hope that helps. Thanks for watching!
Nice You are a Great Teacher.
Neat too...
what if i dont have whole peppercorns??????can i add less quantity of powder peppercorn? if yes whats the amount? and any substitute of bay leaf? thnx in advance
The peppercorns and bay leaf infuse flavor into the milk. You can omit them but your sauce will be less flavorful. You can add ground pepper to taste at the end of cooking, but that's less traditional since it will leave black specks in your white sauce.
+The Chopping Block thnx for your reply
Cook beautiful beautiful
Can you provide some more information about the trouble that you are having with our recipe? We aren't quite sure what you mean by "sludgy".
Can I use olive oil instead of butter?
You can use extra virgin olive oil to make the roux, if you prefer.
Thank you.🥛👌
That’s how you make great for like biscuits and gravy. Minus the fancy Bailey leaves and onion. Did she thicken it up to gravy consistency? Was it running? What was the final product like? I give this video a C minus.
white sauce this is really good for pasta..
thanx 4 ur reply mam. also, just like to share this da u look like one of my friend Anna.
We used all purpose flour in this recipe.
Thank goodness I found this.
Hi, may i know the kind or brand of milk to use for this?
It doesn't really matter what brand of milk, but you want to use whole milk for this recipe.
what's the different between this white sauce and the white sauce that use heavy cream and white wine ?
thank u so much
can i make it with milk powder?
Sure, you would just hydrate the powdered per instructions to get your milk and use that in the exact same way Shelley did in the recipe. Powdered milk is actually pretty good for cooking just not as good to drink on its own. It is more stable than regular milk when heating it. Hope this helps!
Bane: Of course!
Thank you ♥
Thanks for watching!
Any type of milk also can?
We'd recommend using whole milk for this recipe.
Cool
What's the purpose of heating milk with onion ??
To infuse flavor from the onion.
@@choppingblock also what can be done to avoid curdling of milk ?
@@VarunMathur16071993 If you use low heat, the milk will not curdle.
@@choppingblock thanks 😀
pls can u tell me which flour shud b used? thank u
I think I'd leave the onion in, because they are very good for you.
By the time the onion is removed, it has infused all of its flavor into the sauce, but you could certainly leave it in, if you prefer.
@@choppingblock Well onion has resveratrol. Plus it's a veg, so good all round. I made one day before yesterday, and left the onion in, and poured it over peas and sweetcorn. Tuna for protein. Luscious. (Made with wholemeal flour too.)
Can I make it without butter?
You can use extra virgin olive oil to make the roux, if you prefer.
There was this restaurant we ate at they had this white sauce with seafood in it but they closed down so I’m searching for the dish 😔
please tell me what are the things used for making it please tell?
flour, butter or something like margarine , then fresh milk.. fresh milk like nestle fresh milk or any milk you can buy on the store.. only fresh milk!! lol
What should be the thickness of the sauce??
when you stir it, you feel that it gets heavy, and looks sort of creamy. thats the thickness.
After the sauce comes to a boil, you'll cook it until it gets thicker and creamy. It should coat the back of a spoon easily.
wheat flour or just flour?
We used all-purpose flour in this recipe.
hoping this will be great with salmon
Absolutely! Add some dill to it for a little something extra.
hi. how Manny servings is this? Thanks
This recipe makes approximately 2 cups of sauce.
@LunerQfilm You can omit the bay leaf, if you like.
I dont understand why mine taste like milk or flour rather than cheesy sauce 😢
You need to let the roux cook longer if it still tastes like flour. If you don't taste the cheese in the sauce, you can always add more.
thank you for this video
Thanks for watching!
wahhoooo excellent
munnischiken biriyani
can it use for cabonara pasta
A true Carbonara sauce is actually a mixture of raw eggs, cheese and butter tossed with hot pasta. You do this off the heat to avoid coagulating the egg, and what results is a creamy sauce. So, while this white sauce is perfect with pasta on its own (think Fettucine Alfredo), it wouldn't be used to make a Carbonara.
The Chopping Block are hug trying to poison him with salmonella
how to use this sauce in pasta or macaroni????
You would just toss the pasta with this sauce or use it to make macaroni and cheese like we do in this video: ruclips.net/video/VfagTkQWHuI/видео.html
Any other recipe did u have???
the texture .. i need to see the texture ..
creamy ..!!! and thick but not so thick..
I just want white sauce. Not onion soup, Not bay leaf crap just plain white sauce.
You can leave out whatever ingredients you like. They simply add more flavor.
what of milk
what type of milk can I use
@@ogooiyke1278 We use whole milk in this recipe.
I appeal to you , please use proper measurements not 'cups'. Please!!
@@wandavkate Yes, i know it is sugarplum...
wait what? wheres the cheese?
+Amox A Bechamel is a French Mother sauce made with roux + dairy (traditionally milk or cream). You can certainly add cheese to make a variation of the sauce, which is what you would do when making mac n' cheese. But the sauce itself is actually made without cheese.
There's another way
No garlic or parmesan?
Those ingredients aren't found in a basic Bechamel sauce, but you can certainly add them if you like them! Bechamel is just the base sauce, and many other variations are made from it.
This does not work. At all
+niki v What did you have trouble with when making this recipe? We're happy to help!
Mm
shelley is one hot female lol.
omg she is hot 😅
who would of though white sauce is made of milk!!!! LOL
Nice one
Thanks for your video