Just wanted to report your baileys recipe was an absolute hit! I gifted several bottles and got so many compliments and thank yous and pictures of empty bottles telling me it was a favorite at family get togethers! Also, I made the Scottish onion cabbage potato cheese casserole dish from your channel and it was devoured at our Christmas dinner! Everyone raved about it! Thank you for being a part of our new Christmas traditions! God Bless You and Yours!
Oo I love anything with blue cheese and always have some in the fridge at Christmas so great timing for this recipe Rik thank you , I will be making mine with turkey mince as it’s what’s in the freezer 👍Amanda xx
Ric you mentioned “no substitute” for blue cheese and I agree, however we often make our meatball mix with diced feta cheese. Sometimes we’ll also add shredded Parmesan. They turn out nice with feta, and because of the feta’s saltiness we reduce our sea salt a bit. I hope to try the blue cheese version soon. Cheers,
I’ll be making these, they look absolutely fabulous. Thank you for your easy to follow, good quality recipes. A belated Happy Christmas to you, a happy almost over Boxing Day and the very best of New Years ❤️🇬🇧
A Danish friend gave me a meatball recipe, this recipe reminds me of those meatballs. This blue cheese sauce looks perfect for them. I think i would prefer pasta to serve. Shock horror, not mash this time. Oh the shame of it 😅.
Rik I make white sauce regularly, but recently I don’t seem to cook out the flour any more and the sauce is grainy/floury, but no lumps, followed lots of recipes lately including yours even timed the cooking out from3 mins to 7 mins but nothing seems to change, any ideas what I might be doing wrong? any advice would be great as I love a good silky sauce. Thank you.
It sounds like the issue might stem from the type of flour or the temperature at which it is being cooked, rather than the timing. Here are some possible reasons and solutions for why the sauce is grainy: 1. Flour Type - Problem: Some flours have a coarser texture or less consistent quality, which can lead to a grainy result. - Solution: Use a high-quality, fine all-purpose flour. Sift the flour before use to ensure it’s lump-free. 2. Cooking Temperature - Problem: Cooking the roux (flour and butter mixture) at too high a temperature can cause the flour to clump or cook unevenly. - Solution: Use medium heat to allow the flour to cook evenly without scorching. Stir constantly during this step. 3. Butter-to-Flour Ratio - Problem: If there’s too much flour relative to the butter, it can form a thick paste that’s harder to cook out evenly. - Solution: Stick to a 1:1 ratio by weight (e.g., 30g butter to 30g flour). 4. Gradual Liquid Addition - Problem: Adding liquid too quickly or in large amounts can shock the roux, making it harder for the flour to blend smoothly. - Solution: Add the milk (or other liquid) a little at a time, whisking vigorously after each addition to create a smooth mixture before adding more. 5. Milk Temperature - Problem: Cold milk can cause the roux to seize up and become harder to incorporate. - Solution: Use warm or room-temperature milk for easier blending. 6. Cooking Time - Problem: While cooking the roux for 3-7 minutes is usually enough, rushing this step can still leave a raw flour taste. - Solution: Cook the roux until it smells nutty and changes to a pale golden color before adding liquid. 7. Whisking Technique - Problem: Insufficient whisking can leave small clumps of roux that don’t fully dissolve. - Solution: Use a balloon whisk and keep the mixture moving continuously, scraping the bottom and sides of the pan. 8. Try Cornflour (Optional) - If the issue persists, they could switch to using cornflour (cornstarch) instead of regular flour. It creates a smooth sauce without the need for "cooking out." If none of these solutions resolve the issue, it might be worth double-checking the freshness of the flour and milk or trying a different brand to see if that makes a difference. Thank You. Best, Rik
Thank you so much.😊 I knew you would have the answers. Ithink it’s the butter flour ratio and using cold milk will use your tips and see if it helps, been making this for years and only recently been having problems. think I will buy a better quality flour too been buying cheaper to save money.
Hello there. I'm a chef. Rik has pretty much said what I was going to say, megfreeth4377, but you could also try passing your sauce through a strainer to get that silkyness. It's possible the flour itself has got a bit damp or you're using a different type of flour? Was it fine when you used to make it? There's a vid on Y.T from a very reputable restaurant called Fallow called 'Five Mother Sauces Every Chef Needs To Learn,' and bechemal is one. Have a look! If you do, hope it remedies the prob. 👍
great video i have followed a lot of your videos to make things I thought I wouldn't be able to make I wanted to ask you something I've notest you have changed your oven is the HYSapientia stainless steel any good did it break and what is the oven your using know please
Looks amazing! I have a question. It's my birthday soon and I'm thinking of asking for a Hysapientia 24ltr, like the one you used to use. I notice you don't use it at the moment, is there a better one, in your opinion?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
My God. I work in fine dining. This is REAL food, real cooking, from a real cook. Crikey, that's what you want to come home to.
👍
Well said! Thank You. Best, Rik
My kind of a recipe that respects creativity and availability of supplies in one's pantry. Flexibility rules in my kitchen.
Love that! Thank You. Best, Rik
Omigosh, Outstanding!!! My mouth is watering.
So good! Thank You. Best, Rik
If you want to charm me, there are a couple of ways to my heart ... blue cheese is one of them!! ❤❤❤
A winner! Hope you enjoy. Thank You. Best, Rik
😅very good.
Blue cheese meatballs lovely, thanks Rik.😊
Just for a change. Thank You. Best, Rik
Wow. They look delicious. I like meatballs, but these look even better with that sauce. Thanks, Rik.
Thank You. Best, Rik
Perfect! Love blue cheese so can’t wait to give this a try. Thanks Rik!
Hope you enjoy. Thank You. Best, Rik
These look amazing and yummy 💚
Thank You. Best, Rik
Nice looking recipe Rik. Thanks for sharing.
Thank You. Best, Rik
Gorgeous meatballs! 😃👍🏻♥️
Thank You. Best, Rik
Great! I love everything blue cheese 👍
Thank You. Best, Rik
Use your fav cheese
Nice and easy that, thanks Rik 👍
Yes a steady one! Hope you enjoy. Thank You. Best, Rik
This looks delicious - I just wish my husband would eat blue cheese!
Thank You. Best, Rik
Just keep offering it. took me twenty years for me to get mine to eat it and the same for fresh asparagus.
Use your fav cheese
I love cheese ❤❤❤
I've been known to like a little. Thank You. Best, Rik
Distributing your meatballs is an art in itself Riik!
Thank You. Best, Rik
Another winner Chef…😊
Thank You. Best, Rik
This has got to be one of the best recipes ever! I'm making them tonight!
Thanks for sharing. Hope you enjoy. Thank You. Best, Rik
I'm trying this New Year's Eve!
Hope you enjoy. Thank You. Best, Rik
Just wanted to report your baileys recipe was an absolute hit! I gifted several bottles and got so many compliments and thank yous and pictures of empty bottles telling me it was a favorite at family get togethers! Also, I made the Scottish onion cabbage potato cheese casserole dish from your channel and it was devoured at our Christmas dinner! Everyone raved about it! Thank you for being a part of our new Christmas traditions! God Bless You and Yours!
That is absolutely wonderful to hear! Thank you for sharing that with me. Thank You. Best, Rik
That's different I will give it a try ❤😊
Hope you enjoy. Thank You. Best, Rik
I love strong cheese. These look great! Thanks Rik :) I never thought of using blue cheese in meatballs.
You are so welcome. Thank You. Best, Rik
THAT LOOKS FABULOUS 👌😋
IM HUNGRRRY CHEF RIK 🤦
CAN'T WAIT FOR THE NEXT TUTORIAL ♥️♥️♥️♥️♥️
More to come! Thank You. Best, Rik
Fantastic 🎉👍
Thank You. Best, Rik
Oh come on! That dish looks so appetising Rik, simple fare flavoursome food! Oh and I got this notification. They must have heard me! 😅
Amazing! I'm so pleased. Yes a tasty one! Thank You. Best, Rik
I love blue cheese, and I never would have thought of this. Thanks Rik! Happy Boxing Day!
You’re most welcome, have a lovely Boxing Day too! Thank You. Best, Rik
C’mon, with the blue cheese, Rik! ❤
Hope you enjoy. Thank You. Best, Rik
@@BackyardChef love you, my friend 😊
@@Evyenne Appreciated. Thank You. Best, Rik
Oo I love anything with blue cheese and always have some in the fridge at Christmas so great timing for this recipe Rik thank you , I will be making mine with turkey mince as it’s what’s in the freezer 👍Amanda xx
Wonderful. Thank You. Best, Rik
This will be good for those Boxing Day hangovers
Agreed! Thank You. Best, Rik
Looks delicious could I use rolled oats instead of breadcrumbs? Thanks Rik may 2025 be a Blessing to you and your Sweet Family and Riley🐾❤
Sounds like plan coming on. Hope you enjoy. Thank You. Best, Rik
Ric you mentioned “no substitute” for blue cheese and I agree, however we often make our meatball mix with diced feta cheese. Sometimes we’ll also add shredded Parmesan. They turn out nice with feta, and because of the feta’s saltiness we reduce our sea salt a bit. I hope to try the blue cheese version soon. Cheers,
Yes that combo works. Thank You. Best, Rik
I’ll be making these, they look absolutely fabulous. Thank you for your easy to follow, good quality recipes. A belated Happy Christmas to you, a happy almost over Boxing Day and the very best of New Years ❤️🇬🇧
Thank You. Best, Rik
A Danish friend gave me a meatball recipe, this recipe reminds me of those meatballs. This blue cheese sauce looks perfect for them. I think i would prefer pasta to serve. Shock horror, not mash this time. Oh the shame of it 😅.
Pasta is a good choice. Thank You. Best, Rik
Are there people who don't like blue cheese? Each to their own I guess.
Hope you enjoy. Thank You. Best, Rik
I looooove blue cheese. If I go to a restaurant, and ask for blue cheese dressing, and they say, nah, but we have ranch? I dont go back. Silly people!
Yes I know someone. They stared at me while I ate it; as if I would die and they were waiting for it. 🤣
@@EvyenneMe too!
I am one of those weirdo’s who HATES blue cheese. Someone has to hate it 😂
That looks sooo good Rik but we dont like Blue Cheese so unfortunately we won't be making it 😢
Very understandable. Thank You. Best, Rik
Use your favourite cheese parmesan or pecorino or grano pandano
Rik I make white sauce regularly, but recently I don’t seem to cook out the flour any more and the sauce is grainy/floury, but no lumps, followed lots of recipes lately including yours even timed the cooking out from3 mins to 7 mins but nothing seems to change, any ideas what I might be doing wrong? any advice would be great as I love a good silky sauce. Thank you.
It sounds like the issue might stem from the type of flour or the temperature at which it is being cooked, rather than the timing. Here are some possible reasons and solutions for why the sauce is grainy:
1. Flour Type
- Problem: Some flours have a coarser texture or less consistent quality, which can lead to a grainy result.
- Solution: Use a high-quality, fine all-purpose flour. Sift the flour before use to ensure it’s lump-free.
2. Cooking Temperature
- Problem: Cooking the roux (flour and butter mixture) at too high a temperature can cause the flour to clump or cook unevenly.
- Solution: Use medium heat to allow the flour to cook evenly without scorching. Stir constantly during this step.
3. Butter-to-Flour Ratio
- Problem: If there’s too much flour relative to the butter, it can form a thick paste that’s harder to cook out evenly.
- Solution: Stick to a 1:1 ratio by weight (e.g., 30g butter to 30g flour).
4. Gradual Liquid Addition
- Problem: Adding liquid too quickly or in large amounts can shock the roux, making it harder for the flour to blend smoothly.
- Solution: Add the milk (or other liquid) a little at a time, whisking vigorously after each addition to create a smooth mixture before adding more.
5. Milk Temperature
- Problem: Cold milk can cause the roux to seize up and become harder to incorporate.
- Solution: Use warm or room-temperature milk for easier blending.
6. Cooking Time
- Problem: While cooking the roux for 3-7 minutes is usually enough, rushing this step can still leave a raw flour taste.
- Solution: Cook the roux until it smells nutty and changes to a pale golden color before adding liquid.
7. Whisking Technique
- Problem: Insufficient whisking can leave small clumps of roux that don’t fully dissolve.
- Solution: Use a balloon whisk and keep the mixture moving continuously, scraping the bottom and sides of the pan.
8. Try Cornflour (Optional)
- If the issue persists, they could switch to using cornflour (cornstarch) instead of regular flour. It creates a smooth sauce without the need for "cooking out."
If none of these solutions resolve the issue, it might be worth double-checking the freshness of the flour and milk or trying a different brand to see if that makes a difference. Thank You. Best, Rik
Thank you so much.😊 I knew you would have the answers.
Ithink it’s the butter flour ratio and using cold milk will use your tips and see if it helps, been making this for years and only recently been having problems. think I will buy a better quality flour too been buying cheaper to save money.
@@megfreeth4377 Good luck Thank You. Best, Rik
Hello there. I'm a chef. Rik has pretty much said what I was going to say, megfreeth4377, but you could also try passing your sauce through a strainer to get that silkyness. It's possible the flour itself has got a bit damp or you're using a different type of flour? Was it fine when you used to make it?
There's a vid on Y.T from a very reputable restaurant called Fallow called 'Five Mother Sauces Every Chef Needs To Learn,' and bechemal is one. Have a look!
If you do, hope it remedies the prob.
👍
Thank you it’s weird I’m 70 been making this sauce for many years but it’s only recently that it happens. Will try all the tips.
great video i have followed a lot of your videos to make things I thought I wouldn't be able to make I wanted to ask you something I've notest you have changed your oven is the HYSapientia stainless steel any good did it break and what is the oven your using know please
Yes, it's stainless. No, it's not broken - I needed to use a bigger oven for all the family stuff. Thank You. Best, Rik
Looks amazing! I have a question. It's my birthday soon and I'm thinking of asking for a Hysapientia 24ltr, like the one you used to use. I notice you don't use it at the moment, is there a better one, in your opinion?
Im not using it because I need a bigger oven for the family stuff at this time. The HYSap is a great oven. Thank You. Best, Rik
@@BackyardChef I was really hoping that was the reason. Thanks, Rik. Looking forward to my birthday!
Your bread crumbs look like rice? Were you having a moment?
Nope they are breadcrumbs. Hope you enjoy. Thank You. Best, Rik
@ you’re the best!
@@Evyenne Thank You. Appreciated. Best, Rik
I don't like blue cheese.
I have no idea why you are telling - others do! Thank You. Best, Rik