Béchamel Sauce | Foolproof Greek Bechamel Sauce Recipe
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- Опубликовано: 9 сен 2017
- This video will show you step-by-step how to make perfect Greek béchamel like the pros!!! This fool proof béchamel sauce recipe will give you perfect results every time. Perfect for pastitsio, moussaka or any other dish that uses béchamel sauce.
NOTE: To reduce cooking time, simply double flour quantity to 1 cup a/p flour.
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
Follow link for more videos:
/ @kensgreektable
Links to béchamel dishes:
* Traditional Greek Moussaka: • How To Make Moussaka |...
* Vegetarian Pastitsio: • Vegetarian Pastitsio |...
For collaborations or business inquiries contact: thelazygourmet@outlook.com
Instagram: ken_panagopoulos
Twitter: @kenpanagopoulos
Facebook: therealkenpanagopoulos 
Хобби
The first video that actually shows when and how to add the yolks. All the other videos I've watched mention adding egg yolk but they don't tell you when or how to add the eggs. Thank you!!!!!
So I tried this with my moussaka, and it is SPOT ON. If you're worried about screwing up a perfect moussaka with a béchamel gone wrong, fear not! Use this recipe!!!
Ok, you are now on the board of the fan club!!!! LOL Thank you for your kind words and I’m very happy it turned out for you.
Cheers,
Ken🇨🇦
Brilliant chef!!! Love it
Just made your recipe for bechamel sauce and it was perfect and thank you for your video which was a pleasure to watch. Straight to the point without all the unecessary embellishments or robotic voices that so many videos have on RUclips.
Thank you for your positive feedback!!!! It’s very much appreciated and I’m very happy that the béchamel turned out for you:-))
Cheers,
Ken🇨🇦
Ken Panagopoulos you are very welcome. And thank you.
I’m going to try it!
👍👍👍
I am not Greek, but I must have Greek taste buds! I’m in the process of making your recipe for pastitsio for Pascha and this sauce is PERFECTION. It would rival my Greek godmother’s! Thank you, Ken! IC XC NIKA!
Haha thank you Wynona!!!!! Good luck with the recipe and let me know how it turns out....
Cheers,
Ken🇨🇦
Ken Panagopoulos The pastitsio was a HUGE hit! You rock!!
That’s fantastic!!!! Glad to hear it Wynona. Keep up the great work!!!! Good on you....
Cheers,
Ken🇨🇦
This is what I needed to see!!!...I want the Real Deal....Thank you for this...I am making pastisio tomorrow.
Awesome Dennis!!! Let me know how it turns out….
@@KensGreekTable Hi Ken, I made the sauce today and it turned out great and its delicious...Thank you for the recipe and the video!
Love this bechamel Ken
Thanks so much D.... 🙏🏼🙏🏼🙏🏼
Good job keep it up🤙😊
Thank you!!! 🙏🏼🙏🏼🙏🏼
Hi Ken hope your doing well. I haven't seen any new recipes ? That you posted
I added parmesan grated cheese in mine
Yasss!!! You had me at "No BS" with this vid! Thank you for the ratio! The bechamel is make or break for moussaka, this takes the anxiety out of the dish! Quick question: adding cheese? yes/no? Kefalotyri? Thoughts ?
+Makeup with Michigan Michelle Thank YOU for your kind words.... Awesome!!!! Glad this vid can help. Good luck and let me know how it turns out👍🙏🏼✌️
Cheers,
Ken🇨🇦
+Makeup with Michigan Michelle Yikes, sorry Michelle I forgot to answer the part about the cheese LOL. YES, you can absolutely add a cheese of choice to the sauce. Mitzithra, kefalotyri or Parmesan. I just chose the puritan version for the video👍🙏🏼✌️
I will make it today for my 100% greek moussaka (with greek virgin olive oil), first time i will put eggs inside, hope it goes well. :)
I’m sure it will be fine💪✌️🙌 Good luck and let me know how it turns out....
@@KensGreekTable was perfect! From now on eggs go always in! Thank u! Hello from Athens!
Thank you. Are you cooking the melted butter and flour and milk mixture on medium heat till it boils?
Yes, med-low heat....
Hello , I am not sure about the stick of butter is that the American measure of 110 g . As I am a Celt living in Wales and a bit lost on this stick thing .thanks again for your help .
That is indeed correct. About 1/4 of a pound....
Basically for this recipe it's the exact same butter to flour... if it's 1 stick/ 1/2 cup butter then it's 1/2 cup flour... or 110 butter to 110g flour. If you want the loose sauce that he mentions for like a pasta sauce it would be 110g butter and 50_55g flour
I just made your bechamel sauce it seems more liquid then the one I make I will let yiu know how my pasticchio turned out
OMG, you're my neighbour! lol if this bechamel doesn't turn out good, I'll be knocking on your door! Lol
Haha gotcha.... 😂👍🙏🏼💪❤️✌️🙌
Jajajaja
Hahaha mountain people 🇬🇷❣🇬🇷❣
😂😂😂👍👍👍
Ken you don’t throw any cheese in?
In this recipe I don’t but typically it does go....
The final baking time of bechamel is missing from the video
It’s basically until the béchamel begins to brown and blister slightly….