How To Make A Roux, Bechamel, & Cheese Sauce ~ Chef@Home
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- Опубликовано: 16 дек 2014
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As seen on AM Northwest: Step by step instructions on cooking a classic roux, developing it into a bechamel (white sauce), then into a cheddar cheese sauce, and finally into my classic mac & cheese.
Also...take a look at one of my favorite sauce recipes, Smoked Gouda Cheese Sauce, at the bottom of this page!
For more delicious, simple, and (mostly) healthy recipes, professional tips, and kitchen tricks, visit www.chefperryperkins.com, and see my "Home Chef" series of cookbooks.
Eat Well!
~Chef Perry
www.chefperryperkins.com
Author:
The Home Chef: Transforming the American Kitchen
Frugal Fine Cooking: A Home Chef's Guide
Bacon: A Home Chef's Guide
A Home Chef's Guide to Grilling
A Home Chef's Guide to BBQ
Available on Amazon at perryperkinsbooks.com
SMOKED GOUDA CHEESE SAUCE
1 tablespoons butter
2 cloves garlic, finely minced
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1 tablespoons flour
1 cups whole or 2% milk
6 ounces Smoked Gouda Cheese, shredded
1/8 teaspoon horseradish sauce
Salt and pepper, to taste
Baguette slices
Heat medium saucepan over low. Melt butter, then add garlic. Cook garlic 1 to 2 minutes, or until fragrant.
Mix in ground mustard, paprika and flour to form a roux. Slowly whisk in milk, whisking vigorously to ensure no lumps remain. Let sauce cook for 3 to 4 minutes, whisking occasionally, until it begins to thicken.
Add Smoked Gouda Cheese in small handfuls, whisking between each addition to ensure cheese is melted and incorporated into the sauce.
Whisk in horseradish, and season with salt and pepper, to taste. 
Хобби
I never warm my milk and haven't had a problem with clumping. I simply add one cup of milk at a time while continuously whisking. Mixes up and thickens perfectly.
Chef John taught us well
I've been researching the making of Bechamel, and have heard that with a hot roux you use cold milk, and vice versa. Also flour and butter in equal measure. I guess the original method is in the Escoffier Cookbook.
@@giovanna8187 you use warm milk. Cold milk will clump especially if you are making a cheese sauce/mornay
@@RadTradX Thanks! I used room temp milk the other day, and it worked just fine.
@@giovanna8187 use warm milk and the results will be much better I have done both
One of the BEST, succinct instructional videos I've seen for the basic of light/med roux. One thing to note: check out the sauce pan Chef Perry is using. See how thick the sides (and bottom for sure) are? A thick, substantial pan/pot is absolutely essential to cooking good roux. Thin cookware does not regulate temperatures worth a darn, and you will find yourself "fighting" the roux as every change you make immediately affects the temps. Another tip is to make sure you use the maximum amount of flour to fat (butter, lard, oil) so the flour won't "drop out" of the oil and increase the chance of burning. Thin rouxs are needed for certain things, but they are really delicate and require CONSTANT attention. Thicker rouxs work for most things and are MUCH easier to manage and prevent from burning.
Thanks!
This is also my go-to reference for making a good cheese sauce. Been coming back for a couple years now
Thank you for saying the milk has to be warm. Ive had chefs teach bechamel prep using milk straight from the fridge, and it always comes out grainy. It basically tastes like the flower wasn't cooked into the butter all the way.
just had to me twice today and ruined my dinner plans after I ran out of butter. Eating a burrito and watching videos now.
Making a roux for the first time in a while and this was the perfect refresher for technique!
Thank you for the thorough explanation of bechamel. I found a recipe that called for bechamel and I've never heard of it before. Low and behold after watching several videos on how to make this sauce, I wasn't fully informed until I watched this video and I like how you explain everything and give some history. I learned that I've been making this sauce for over 33 years now! So I subscribed and look forward to your other videos! Thanks again!
Thank Gina, happy to help!
This is my go-to cheese sauce recipe! It always works out and my hubby loves it!!
If you enjoy cauliflower this sauce is perfect too.
Thank you so much. I'm not that great in kitchen but I wanted to kick up my cooking skills. This was so helpful, well explained, and easy to follow.
Perfect! And with the comment about not letting the milk boil as another tip, I learned a lot! Sauces are a scary thing for me to tackle, but I'm moving into it now since a lot of Chinese dishes make use of sauce, mainly, from what I've seen, with a combination of egg, corn starch, oil, water + corn starch, and oyster sauce, at varying steps of the cooking process (there is soy and such, but these are the ones that thicken things). But a long learning the former, I stumbled upon "Roux" which has now opened my path to white sauces.
Made a light roux using the recipe in the description and technique. I've tried others but this a winner. My mac and cheese came out great.
Thanks Adam!
Loved this, my mom and gramma taught me this when I was a little kid. They made the best Mac and cheese , real
This video taught me so much! Appreciate it man.
Judalee...thank you! I never get tired of hearing that! ;)
Thank you! Me and my college roommates couldn't figure out how to make creamy homemade Mac and cheese.
Thanks for the hot milk tip...
Chris Oropeza
THIS DOESNT MAKE SENSE GORDON RAMSAYS VIDEO FOR HOW TO MAKE WHITE SAUCE HE SAID TO USE COLD MILK TO AVOID LUMPS. This guys saying the opposite. Now I’m just confused
@@BobtheBuilder249 I never said it was the ONLY way, lol. It's just the way I was taught in culinary school, and it always works. Do you see any lumps in the video?
You bet!
Perry Perkins
Yes ur right there are no lumps but scientifically I think it’s better if u put it in cold milk. Idk maybe u can put the cheese in cold milk and compare it the hot milk and see if there is a difference. I would prb listen to Ramsay’s tip tho. Good video tho bro !
@@BobtheBuilder249 Thanks. All I know is it works, lol.
Thanx for the video for making a roux...in my 51 yes I've never made one lol..but kids wanted me to make lasagna so anyway your video helped me soo soo much.. thankyou xx
Great! How’d the lasagna turn out?
When I go on leave at the end of August I'm using the time to cook a new dish everyday and this is going firmly on the list.
Next level! Great tutorial on a roux, thank you sir
This is actually so helpful!!! Thank you! ❤️
Thanks for your recipes! This looks soooooooooooooo good!
This looks really good! You could even put half a medium sized onion in the milk as you are warming it up to add a little more complexity of flavor if you like. Then, fish the onion out of it before you add it to the roux.
Good idea or you can just add some onion and garlic powder to it which most of the time does the trick.
Using this for Christmas baked mac & cheese. Thank you!
I remember learning how to make a roux in high school but wanted to find a video to refresh my memory. Thank you for sharing this video
As someone in high school this video is very helpful:D
@@EnderTheBender64 Good to hear!
The best bechamel sauce I've ever made! Thanks!
Thank you, Patricia-Anne!
Amazing! And well explained for a guy who has no clue. Thank you!!
Great tutorial video!
Thank you for sharing.
The technique is perfect. But I would add way more cheese it's a little too loose.
The sauce will thicken as it cools to serving temperature.
The thank you the your recipe seems easy to make and easy to use I have tried to make cheese sauce for a while what any kind of white sauce cuz I do a lot of experiment cooking at home and I made a frittata with rice on the bottom and various things like meats and stuff so I wanted to use a white sauce to put on top and your recipe sounds great thanks a lot for the information
Thank you, I failed so many times because I was following instructions saying to be sure to use cold milk! It would always turn out grainy and disgusting and I couldn't understand what I was doing wrong. Heating the milk up finally did the trick :)
Great video. Made a cheese sauce and came out gritty. (Poured cold milk in). Now I know. Will try your recipe soon. Beautiful instruction
Very good, well-explained thanks for the video!
Thank you!
I use both warm and cold milk depending on the recipe. Thanks for the awesome video
Your video is a good one, all cooking is not the same, one must be creative! You made a good point by adding veggies & pasta, love it, you speak very well and gave me many thoughts also, THANK YOU . . . ! AP
Thank you, Anthony!
This was great, thank you:)
DUDE YES! I JUST MADE THIS SAUSE AND IT WAS SO SMOOTH. YA'LL GOTTA TRY THIS!
looks great, thanks
The pieces of pasta that didn't make it into the pot killed my OCD eyes
Yeah, me too! ;)
Thx for the heads up
Bless your soul for the hot milk tip! Finally made successful Mac and cheese lol
this may be an old video, but still works. Thank you
Great video thank you for sharing
Perfect video
Looks real good going to try the one👍
Wow. That hot milk tip REALLY did help us a bunch. Thank you.
Glad to hear it!
My roux came out perfect. Thanks allot.
*a lot
@@PaleHorseShabuShabu I hate people like you.
@@halloween482 That's ironic... I hate spelling Nazis and haters...lol.
Let’s gooo!! Can’t wait to make mine
@@halloween482 Wow he's just trying to be helpful...
This made me crave for mac and cheese
Me too! ;)
As soon as I saw the spelling of Béchamel, I thought of the movie The Hundred Foot Journey... Such a Fabulous movie!!!
LOVE that mobvie!
Yummy n tonight will try 😋
Thanks for sharing
Like your final addition of broccoli and cut up sauge. Thanks.
Excellent, thanks.
You bet!
Your video is so easy to follow!! I watched a video on bechamel and roux sauces as never made them before... It seemed to go well, although it wasn't as runny as yours, maybe like a thick syrup. Then added cheese because I thought how hard can it be.... Doh! It made a thick cheesy bechamel, then I added pasta and veggies. It was so stringy spiderman would be been proud hahaha. Then the cheese started to seperate and go clumpy after stuff was mixed in... Can it be saved by adding milk to thin it out even though the pasta and stuff has already been added??
Amazing
Thank you, means a lot!
The hot milk completely solved my texture issue. Big tip there. Thank you
I cant believe you didnt already know that. L take.
@@caseygrace2428 I'm a mechanic. Not a cook.
Works great 👍
I tried it. It worked great. I had smoked cheddar and it looks delicious. Thank you very much for making me a more confident cook at home.
Hi Chef Perry, can I use this sauce in a crockpot? I want to cook it first at the stove, then transfer it to the crockpot to mix it with any pasta I want to cook at the crockpot
you are great. easy to understand. great pace. tell us slow and easy .. i thank you what to do as a first time cook. ol I'm a dinosaur. mow can you teach me how to use my new phone. lol. thc. ill be watching
Great job on your video.
Thanks, Tony!
Mmm look good ,❤️
That looks awesome but unfortunately I can't have it anymore I have recently became severely lactose intolerant
In school I was taught to use ice cold milk and you only add a third of the milk at a time till you get the consistency you need. Never used hot liquid before
That's what gordon Ramsay said, too.
very nice
Damn that looks like a great idea. Gotta try it.
Thanks! There are really a whole world of amazing sauces and dishes you can make starting with this simple base! ~Chef Perry
Chef Perry p
Old vid, but thank you so much. I've been working on my smoked gouda Mac and cheese recipe for so long, I've tried evaporated milk, cream cheese and milk, you name it, but I couldn't get the consistency correct. Now, it's perfect. Thank you
Yum!!!
This looks tasty af
SOLID VID!
Thanks chef 😘
You bet!
This video made me hungry.
Thank you for advice on the milk ..who knew
You bet! ;)
nice! thank
Why do I feel like the only person on earth whose butter/flour mixture (same portions) immediately clumps when I add the flour. It’s never that thin wtf.
You either have the temperature too high and need to lower it just a bit or it just needs to be mixed as you add it to your butter. I use equal parts butter and flower and never have an issue. A little clumping isn’t an issue because the milk or whatever liquid you use will help with that
I'm still in awe of that sauce pan, what kind of sauce pan is that?
THANK YOU
go... can use tapioca/ cassava to the roux? to achieve the stringy and gooey cheese sauce? thanks in advance
Hi Chef, Some years ago I has Cod on Mashed potatoes with a sweet white sauce on top.How did the chef achieve the sauce?
It was delicious.
I tried this and it is delicious 🤤
Thank you
Can you put this in the oven for a crispy top?
Yummmmmmmm...
Don't let the milk bubble. It removes the sweet and turns sour.
Mine looked so different from yours but turned out so good
I always put in freezer for 10-20 minutes then I use thickens up a bit thicker
Great advice!
hello sir..how would you measure a tbsp of butter? should it be room temp softened butter then just take a tbsp of that softened butter? just to be sure of an accurate measurement... and if i use mozarella would it make the sauce thicker?? or better i used cheddar cheeze..im gonna use it for lasagna this coming christmas....hoping for your reply,,,thank you and `god bless..
Hell yea chef pary
just watched another that said it had to be cold...and his was sooo smooth
When I make a bechamel I use cold milk as well! Though I do have to stir the beans out of it to keep the lumps out. After watching this video I will be trying it with hot milk and compare the results(never thought to heat the milk).
I think I'll try both too. To see which I like better.
Retro Bit Baby RBB Have you tried cooking the roux yet?
Cold roux hot hot roux cold who to believe
The rule as I understand it and have been doing it: Cold roux, hot milk. Hot roux, like in this video, then pour Cold milk.
Lumps occur if you pour the milk all at once.
Thanks
My roux ends up the color of peanut butter, then after onions, very dark brown. But OH! That’s for my gumbo! LOL 😆 (southeast Louisiana)
Did u use unsalted butter?
I noticed you kept it on the heat when adding the cheese......I have seen some cooks swear to avoid a grainy cheese sauce that you have to remove it from the heat, then add the cheese in sections (whisk, then add more, whisk then add more). Would you agree??
just made at home... mmmmmmmmm
I literally almost absolutely lost my shit when he didn’t pick up those rogue noodles for those excruciating 17 seconds.
What's the pan you're using? :)
Can you use corn starch instead of flour?
Interesting.....I never use hot milk, choosing instead to use cold. True, I have to stand over it and whisk for a few minutes while the sauce heats up so that it thickens, but anything that is worth doing is worth doing well. I also place a half onion in mine while the sauce simmers. Then I season with salt and fresh grated nutmeg. For some applications, I like to add a small amount of cayenne.
Oh man, I'm going to try that! Thanks!
Can you use an oil roux for lighter sauces like bechamel
Not sure, I've only used solid-at-room-temp fats for my rouxs.
I actually use very cold milk. It doesn't curdle or lump at all and nothing gets burnt.
Don't pour in all the milk all at once, whisk it in gradually until you reach the desired consistency, continually heating a little as you go. That's what my grandmother alwas used to say anyway. Supposed to make for a smoother more integrated mix with a slightly different, less milky or gluey, surface shine to it ... under her view, the sauce at 2:48 is too shiny for the state of cooking, and she would have told me too .... :D
Well, nothing personal, but she's wrong. LOL
@@perryperkins2264 Nope - you pour in all the milk right away and the mix solidifies in lumps. It's like making a dough for baking, you don't just lump it all together in a sticky mess and then start working on texture. It's about heating gradually while whisking calmly but continuously. As for shininess - if it's a kind of watey shininess - that's the mark of a gluey rather than smooth sauce. You'll notice that that's what it tends to look like in cheap establishments that makes it, rushed and by the barrel. The taste will be floury and thin rather than rich and creamy because the ingredients are not properly inegrated.
Okay
@@perryperkins2264 Yes - it kind of is
thanks...
You bet!
You're very welcome, Lawrence!
Thanks so much for the cooking lesson?
Anytime!
How would I go about making this the consistency of nacho queso cheese
You would make the basic roux, then add extra milk or water to thin, before adding the cheese.