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What makes Béchamel so important in the world of French cooking? I go deeper than anyone to explain its true role, its use , with the theory first then practice next week

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19 Comments

  1. I love your channel and your quasi scientific explanation of this genre of sauces 😊❤️! Absolutely amazing! The very first time I heard the term "bechamel", was in Catalonia, in San Sadurní d'Anoia, in a lovely restaurant that served cauliflower in a delicious bechamel sauce. Cheers from España 🥰🙋🏽!

  2. Glad to see you're still making excellent cooking classes. Bechamel was the first sauce I made as a young bride, 53 years ago now. It was a disaster (and my French great-grandmother was horrified!), but I figured it out and now I can hone those hard-earned skills based on your expertise. Merci beaucoup, Monsieur Chef!

  3. The same process is used to make the gravy for SOS. A white gravy with chipped beef added served over toasted bread.

  4. Love your video .am 68, from India, foodie and have just started cooking just about everything.. looking forward to your next video…thanks

  5. Like your approach/format in the video. Love bechamel, and others, but I can't stand hollandaise. It is just too rich. I like my vegetables and eggs, no heart attack sauce needed.

  6. Bechamel was how i convinced my child to eat vegetables for years. It realky is mother's sauce.

  7. You give ratios of roux to milk, but that's useless as a starting point. What's important is the weight of the flour and the darkness of the roux. A black roux will hardly thicken at all.

  8. With this only one Sauce I have done things never ever are even thinkable… Being Chef and a Foodie Life is far too short… Pine natural or chared, Birk natural or chared, pine cones from itselfs fire… With Moss, Lichen, seasoned with birch leaves, heather, roses, lavender, fir cone… Dried Berries: bog whortleberry, gooseberry, bill berry (real Blueberry), Wild Cranberry -All dried Mushrooms as Seasoning in Powder… Well, that List will last forever… My first one Lines are very local… Easy to find and to dry to use…

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