Just have to say this is the best technique chanel on RUclips for a simple reason: you go into detail about temperatures wherever it matters. So many places gloss over how hot pans should be etc.
My uncle and I used to pick wild morels. After they were washed, the morels were rolled in flour and fried until golden then put on buttered bread and eaten open-faced. Your sandwich looks yummy.
just found your channel its awesome - Im a Brit ( in Canada ) cooking a French Bechamel Sauce to make a Greek Mukasa ,, and thanks to you it turned out Great -- Earle -
I wold have chosen a different bread and pressed it so its somewhat flattened when ready to build, but i am completely overwhelmed by your vivid description of the upcoming taste experience deliverately achieved due to excellent composition. Sign of a great cook. What a fabulous sandwich.
I made this sauce tonight. I added cheese and minced ham. I put it on top of asparagus that were topped with poached eggs. Excellent low carb meal. I was delicious!! I could eat that sauce out of the pan with nothing else.
I have use a similar recipe for years when doing party or large snack size vol o vents. I use onion, celery, carrot, bay leaf, salt and pepper and sometimes add a quarter of a chicken stock cube when doing chicken or mushroom vol o vents. And do it the same way as you do. I find the white sauce version bechamel sauce (white sauce) to bland so pleased to see you do very similar way. You made my mouth water at the thought of it mmm lovely.
Thank you very much for taking your time to explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️
so my dad's sausage gravy was actually sausage infused bechamel.... heck the more I watch this channel the more I find out my family's recipes are actually fine dining.. no shade, I'm serious. I just thought it was good food. now I see how good it really was and why everyone always wanted to eat at my house.
Hello can you help me with that ? You father used to infuse raw or pan/oven cooked sausage in milk ? Can you please further inform us about this recipe ? It sounds really good
@@rickross5421 he just fried his sausage crumbles and just as they started to get the little crispy bits he would put his flour in and cook his flour in with the sausage and grease. The sausage finished cooking with the flour. Then he would add just a little bit of whatever milk he was using, most of the time it was regular vit d but sometimes it was half n half or canned milk. It would let that tighten up then very slowly add milk or water if he used canned milk. Never lumped on him. He also would save back the grease from sausage patties or bacon and cook the flour in that for other sauces. One he addedd coffee and milk to, one he added chicken broth too. My favorite was frying up onions and canned mushrooms in bacon grease and cooking the flour in that. It could be made with any milk or any stock/broth. If he wanted it smooth he ran it thew the jam sieve. You could put that over any meat, pasta, noodle or potato. It was great as a base to casseroles. Made being a poor broke kid full and happy. Leftover chicken with that base poured over a 50 cent (at the time) bag of egg noodles and we ate like kings.
Thank you very much for taking your time yo explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️
This sauce is said to have been used w/cod in the 1800's, which led to the Americanized version of tuna casserole in the 1950's. Idk where my research & creativity will land but I'm very thankful for this content.
Perfect instructions that make it easy to use these techniques for other dishes. I really like how you always say the heat you are using. That's a thing a lot of other channels ignore.
Wow! This is brilliant. Using the morel as a flavouring agent then reuse it. Only the French 👍. I have morels in my side garden. Hope they appear soon!
Found this video while looking for a good sauce to go over my Swedish meatballs. Since I love Morels, I had to click. My god, that sandwich! The crunch! Made me drool. Introduced me to a new cheese. I also love Mascarpone, and I really want to try that infused Gorgonzola. I have to rewind a bit and listen to that crunch again. :) Great video. Subscribed.
Once you've blended the milk into the roux so that it thickens, you can do anything you like to it. It's bullet-proof. You can boil it, cool it, add stuff, whatever. Unless you stop stirring it occasionally, you can do whatever you like to it. It's amazingly resiliant.
The croque monsieur has been one of my favorites since the early 1980s. I got a scallop shell, stove top, croque monsieur iron back in my WIlliams-Sonoma days. These days I tend to go for the croque madame. Yes, the iron is not necessary, but it is fun. I have not seen the 2nd version of bechamel (hot milk), I will certainly give that a try!
You just invented the ultimate Croque Monsieur crunch and mouthwatering ooze with that delicious sandwich...I could listen to your culinary instructions all day...JTD
One of the better movies I have seen about béchamel sauce. Thank you for sharing your knowledge with us. I also have one question: can I also make the sauce on buckwheat flour?
This explained a bechamel so much more than the previous 10 videos I watched. Thank you so much. I do have a question though. I understand butter and flour is like 1:1 but what about the milk? How much or how little do I add?
Good idea to let the roux cool down and put infused hot milk in it. Thanks for the tip! For my taste you should whisk more heavily in order to avoid lumps..
I have always made my Bechamel slightly differently. I warm the milk with the onoin, cloves, bay leaves in. Then I leave it to cool with the flavourings in it. I can leave it for a couple of hours. If I want the sauce for a 2pm meal, I will do this about 10 am.
Wow I had no idea bechamel sauces could be made like this.. I don't think I'll ever make a plain bechamel sauce again. Also this sandwich look so delicious! It was thoughtful, not too much of any one ingredient. Does anyone know if the chef have a cook book?
vagas99 he mostly uses a classic book by Auguste Escoffier. The Culinary Guide, I imagine it is called in English. Before long though, he should take his twists on the recipes and put them in a book of his own.
...and CROC MADAME adds a sunny side up egg to the top? ...does it beg for Hollandaise or Bernaise (with some Fava Beans and a nice Chianti ) ...I like your style Merci Beaucoup
Fried Rye bread with ham, tomato and Dijon mustard inside. The top spread with a generous layer of bechamel and covered with a mix of grueyue and Comte cheeses then finished under the grill or in the oven.
Congratulations Chef. That looks Amazing! I sent you a vídeo from an Alain Ducasse school with another variation of the Croque Monsieur. Merci beaucoup
I look forward to making this yummy looking sandwich from waayyy back in 2018. Went to Whole Foods here in the U.S. to purchase the dried morels and whoa!!!!....$17 a pound for 4 of "TINY" FUNGHI!!! Worth it to book a flight to France & buy them there! LOL! Actually, the sandwich looks sooo good, I'll get the morels that cost almost as much as diamonds and I'll enjoy every bite!!! I've tried so many of your recipes and they are all delicious!
Fabulous video. Now I want a Croquet Monsieur... badly!! My mouth was watering looking at that fabulous sandwich! I will have to drive to a much larger town then the tiny one I live in to find the Gorgonzola Dolce and morel mushrooms, so sadly, I'll just have to sit and look at that beautiful sandwich on your video 😔
Just have to say this is the best technique chanel on RUclips for a simple reason: you go into detail about temperatures wherever it matters. So many places gloss over how hot pans should be etc.
My uncle and I used to pick wild morels. After they were washed, the morels were rolled in flour and fried until golden then put on buttered bread and eaten open-faced. Your sandwich looks yummy.
I buy them for $125... fml
Where did the mushrooms grow?
The most reliable, accurate, non pretentious French cooking channel in RUclips universe 🤗🥰 with 💖 from 🇨🇦
This is on its way to become the most valuable cooking channel I subscribed to. Great video!
thanks a lot that mean a lot to me when people find my content useful 😀😀👨🏻🍳👍🎉
I think too...✌
Wow. nice
I agree. I am learning a lot thanks to the french chef. :D
Agree 100%. The instructions are simple and clear I subscribed and I just found out why my Bechamel sauce goes lumpy...invaluable information.
Thanks!
You absolutely KILLLED IT with this recipe. Just to be clear, where I'm from, that means you did an incredible job! I loved this bro.
just found your channel its awesome - Im a Brit ( in Canada ) cooking a French Bechamel Sauce to make a Greek Mukasa ,, and thanks to you it turned out Great -- Earle -
I wold have chosen a different bread and pressed it so its somewhat flattened when ready to build, but i am completely overwhelmed by your vivid description of the upcoming taste experience deliverately achieved due to excellent composition. Sign of a great cook. What a fabulous sandwich.
I made this sauce tonight. I added cheese and minced ham. I put it on top of asparagus that were topped with poached eggs. Excellent low carb meal. I was delicious!! I could eat that sauce out of the pan with nothing else.
I love to see a chef who is seriously enthusiastic about the lovely food he is cooking! Thanks for this video.
Check out Chef Jean Pierre
Wow, the way you described how the sandwich was going to taste just made my mouth water. A "very" Moveable Feast.
🙂
I have use a similar recipe for years when doing party or large snack size vol o vents. I use onion, celery, carrot, bay leaf, salt and pepper and sometimes add a quarter of a chicken stock cube when doing chicken or mushroom vol o vents. And do it the same way as you do. I find the white sauce version bechamel sauce (white sauce) to bland so pleased to see you do very similar way. You made my mouth water at the thought of it mmm lovely.
Thank you very much for taking your time to explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️
2nd method is much much better!!! Thank you again
This is like a refresher course from culinary school and my professional culinary career,thank you
my pleasure 🙂
so my dad's sausage gravy was actually sausage infused bechamel.... heck the more I watch this channel the more I find out my family's recipes are actually fine dining.. no shade, I'm serious. I just thought it was good food. now I see how good it really was and why everyone always wanted to eat at my house.
ima have to change the name of my restaurant to Bubba’s Biscuit Béchamel and Burger Barn
Southern white gravey is just a thicker bachemel they are related ... I litterly just thought about this today and I was dumbstruck
They all derive from the 5 mother sauces of classical French cuisine: bechemel, tomato, espagnole, hollandaise and veloute. ;)
Hello can you help me with that ? You father used to infuse raw or pan/oven cooked sausage in milk ? Can you please further inform us about this recipe ? It sounds really good
@@rickross5421 he just fried his sausage crumbles and just as they started to get the little crispy bits he would put his flour in and cook his flour in with the sausage and grease. The sausage finished cooking with the flour. Then he would add just a little bit of whatever milk he was using, most of the time it was regular vit d but sometimes it was half n half or canned milk. It would let that tighten up then very slowly add milk or water if he used canned milk. Never lumped on him.
He also would save back the grease from sausage patties or bacon and cook the flour in that for other sauces. One he addedd coffee and milk to, one he added chicken broth too.
My favorite was frying up onions and canned mushrooms in bacon grease and cooking the flour in that. It could be made with any milk or any stock/broth. If he wanted it smooth he ran it thew the jam sieve. You could put that over any meat, pasta, noodle or potato. It was great as a base to casseroles. Made being a poor broke kid full and happy. Leftover chicken with that base poured over a 50 cent (at the time) bag of egg noodles and we ate like kings.
One thing I love the most about this video is that he explains how it’s going to be properly eaten 🤌
This is the best way to teach people
Thank you very much for taking your time yo explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️
This clears up the confusion brought about by the sauce making theories from other vids. Well done.
My favorite channel right now
I've never learned so much from one video. Thank you.
This sauce is said to have been used w/cod in the 1800's, which led to the Americanized version of tuna casserole in the 1950's. Idk where my research & creativity will land but I'm very thankful for this content.
Perfect instructions that make it easy to use these techniques for other dishes. I really like how you always say the heat you are using. That's a thing a lot of other channels ignore.
Wow! This is brilliant. Using the morel as a flavouring agent then reuse it. Only the French 👍. I have morels in my side garden. Hope they appear soon!
It's so good to watch an expert, you are very good...…..Thanks
i would not go as far as that but i am trying and enjoying learning new things 🙂
Found this video while looking for a good sauce to go over my Swedish meatballs. Since I love Morels, I had to click. My god, that sandwich! The crunch! Made me drool. Introduced me to a new cheese. I also love Mascarpone, and I really want to try that infused Gorgonzola. I have to rewind a bit and listen to that crunch again. :) Great video. Subscribed.
the bite experience explanation is 👌
I like how he described the experience of eating the sandwich
Great 👍
this is my new favorite channel
Once you've blended the milk into the roux so that it thickens, you can do anything you like to it. It's bullet-proof. You can boil it, cool it, add stuff, whatever. Unless you stop stirring it occasionally, you can do whatever you like to it. It's amazingly resiliant.
Excellent explanation on adding flavors to the béchamel sauce. I look forward to more of your videos to learn more.
Never thought about doing an “infusion “ for a bechamel. Great lesson!
Bonjour! Thankyou for this recipe..I get confuse with everyone's recipes..yours is magnifique! 🥰🥐👍Merci
Thanks for the feedback
Whoa, that is one decadent croque monsieur. I like your style, sir.
😋😋thanks
Waaah I like it from Kenya in Africa
Wow!!
I wish I was there.
This way in preparing the béchamel sauce takes this mother sauce to a whole new level for me.
Thanks Stéphane.
haha, I love the play by play of the first bite!!!!
Absolutely delicious ! I wish I was in Paris.
You are a wonderful sandwich chef, monsieur. That looks perfect!
😋👍
Amazing skills ! Thank you for sharing with us. 😌👏
Wonderfull !! I talk from Brazil, coutry of são Paulo state
That's a sandwich
Mama mia
IAM hungry now
Thx for sharing
The croque monsieur has been one of my favorites since the early 1980s. I got a scallop shell, stove top, croque monsieur iron back in my WIlliams-Sonoma days. These days I tend to go for the croque madame. Yes, the iron is not necessary, but it is fun. I have not seen the 2nd version of bechamel (hot milk), I will certainly give that a try!
BAMM!!! What a creation... Thumbs up, man!
Thanks,great teaching
You just invented the ultimate Croque Monsieur crunch and mouthwatering ooze with that delicious sandwich...I could listen to your culinary instructions all day...JTD
Outstanding. Cheers from Ottawa, Canada.
Thanks 🙂
One of the better movies I have seen about béchamel sauce. Thank you for sharing your knowledge with us. I also have one question: can I also make the sauce on buckwheat flour?
My God Stephan doesn't fuck around. The sandwich looks like it's the best sandwich in this dimension and possibly the neighbouring ones.
This explained a bechamel so much more than the previous 10 videos I watched. Thank you so much. I do have a question though. I understand butter and flour is like 1:1 but what about the milk? How much or how little do I add?
Good idea to let the roux cool down and put infused hot milk in it. Thanks for the tip! For my taste you should whisk more heavily in order to avoid lumps..
I have always made my Bechamel slightly differently. I warm the milk with the onoin, cloves, bay leaves in. Then I leave it to cool with the flavourings in it. I can leave it for a couple of hours. If I want the sauce for a 2pm meal, I will do this about 10 am.
I like you're accent.. when you say butter 😊.. looks yammy as always.. thank you.. greetings from Belgium🌻
wow that sandwich looks so good
Wow I had no idea bechamel sauces could be made like this.. I don't think I'll ever make a plain bechamel sauce again.
Also this sandwich look so delicious! It was thoughtful, not too much of any one ingredient. Does anyone know if the chef have a cook book?
vagas99 he mostly uses a classic book by Auguste Escoffier. The Culinary Guide, I imagine it is called in English. Before long though, he should take his twists on the recipes and put them in a book of his own.
@@deendrew36 The book will not be enough to learn without this channel and others...
I love your explanation! So great! Thank you for teaching us! Hugs from Brazil.
Wow! This is the fansiest sandwich ever. Looks delicious!
Ha Ha Ha! I loved the explanation of the bite as it goes through the sandwich. I always layer my sandwiches with that on mind.
😋😋😀
Your content is interested and useful to me. Thank you.
Je vous remercie! C'était sûblime! J'adore vos vidéos xoxo
Would Bechamel sauce work out using gluten-free flour and Agee butter with skim or fat free milk? Thank you, this video is awesome!
Bien content d'avoir trouvé votre canal - merci - salutations du Québec
merci à vous et bienvenue 🙂👨🏻🍳
love everything you do is very goo! thank you.
This is the classics the perfect basics needed to cook amazing food
Just hearing you eat that sandwich makes me hungry
Good job chef
Very good idea to flavor the Milk. I am not a professionell Cook, but i like cooking very much. Thank you for your Videos 👍✌️
Thank you🎉❤❤
Really helpful. I will use the second method on my next bechamel. Awesome Croque Monsieur by the way!!
Man, I love your attitude :D great video
This was like a love story between a Frenchman and the sandwich he was making.
French food is all about decadence and you sir, take the cake! Subscribed!
THANK YOU FOR YOUR DETAILED EXPLICATION/TECHNIQUE TIPS. ? CAN I ADD TO THIS WHITE SAUCE RICOTTA CHEESE?
Loved you because of the ham and cheese part...gorgonzola love it
The sauce looks exquisite
So delish.
Magnifique!
...and CROC MADAME adds a sunny side up egg to the top?
...does it beg for Hollandaise or Bernaise (with some Fava Beans and a nice Chianti )
...I like your style Merci Beaucoup
LOVE YOUR VIDEOS ♥️
I'm learning a lot. Very useful and interesting content. Thank you.
glad to hear it is useful 😋👨🏻🍳😀
Very Nice, Thank You, would you recommend adding saffron to this sauce as a flavoring?
Fried Rye bread with ham, tomato and Dijon mustard inside. The top spread with a generous layer of bechamel and covered with a mix of grueyue and Comte cheeses then finished under the grill or in the oven.
yummy 😋👨🏻🍳
Sounds delicious also!
Thank you
Mmmm! 😍😍😍 Is right!
Congratulations Chef. That looks Amazing! I sent you a vídeo from an Alain Ducasse school with another variation of the Croque Monsieur.
Merci beaucoup
hi walter hope you are well. and yes I will add the version in the next video thanks walter .
Hi Chef Loved ur Bechamel Sauce how can i Have the recipe pls..thnk you i would love to make this for my Chicken and mushroom Crepe
Sooo good...I'm going to be using this recipe
.
Best Bechamel sauce I've ever made !!
.
happy you liked 😀it
love how you cook and explain as you go
Looks so yummy😊
Love love love your channel thank you for motivating me to cook out of the box. Truly appreciate it !
En tout cas felicitation chef, cela semble très appetissant. Je vais essayer sa mais peut être avec d'autres champignons
Another great video! Thank you!
Incroyable! Love your use of morels.
OMgoodness! that looks delicious. I gotta go shopping....
Which bread would you suggest? Brioche?
I look forward to making this yummy looking sandwich from waayyy back in 2018. Went to Whole Foods here in the U.S. to purchase the dried morels and whoa!!!!....$17 a pound for 4 of "TINY" FUNGHI!!! Worth it to book a flight to France & buy them there! LOL!
Actually, the sandwich looks sooo good, I'll get the morels that cost almost as much as diamonds and I'll enjoy every bite!!!
I've tried so many of your recipes and they are all delicious!
That looks delicious and sounds great too!
Fabulous video.
Now I want a Croquet Monsieur... badly!! My mouth was watering looking at that fabulous sandwich!
I will have to drive to a much larger town then the tiny one I live in to find the Gorgonzola Dolce and morel mushrooms, so sadly, I'll just have to sit and look at that beautiful sandwich on your video 😔