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CHAPTERS
0:00 Intro
1:57 Long version Béchamel
3:42 Short version Béchamel
4:23 Gratin
5:56 Outro
🍽 In this new episode of the series Vintage Cooking I show you how to make Béchamel sauce.
It is a very well known (… and loved!) French sauce, also called White sauce, and I will use it in many future videos.
But it isn’t any Béchamel, the recipe comes from Escoffier himself in his “Guide Culinaire” first published in 1903 – and is still being published to this day. It is translated in English into “The Complete Guide to the Art of Modern Cookery” or into “The Escoffier Cookbook” if you would like to get yourself a copy. Get ready it is quite a thick book with a huge amount of recipes ! It is still used today as a reference to modern chefs as well as passionate amateur cooks.
Georges Auguste Escoffier (1846-1935) was a famous French chef, a restaurateur and a culinary writer. He was called by the press “the king of chefs and the chefs of kings”, nickname which still stands today, but also the “Emperor of chefs” as he offered an alternative to the complex and heavy cooking of the time. He had a quite an unusual life as he initiated many different things in the cuisine, be it the kitchen organisation and hierarchy, as well as creating many new recipes, often bearing the name of the celebrity which inspired it or was present at the dinner in which he first presented it to his guests.
He is famous for having worked with Cesar Ritz in the Savoy London and working together on the opening of various hotels, including the Ritz in Paris. Their collaboration still resonates today as they paved the fondation of haute cuisine and luxury hospitality.
If you would like to know more about Escoffier, I would be happy to make a dedicated video about his life and his cuisine. Just let me know in the comments or in my Instagram inbox !
Thanks a lot for watching this video ! I hope you will enjoy it 🙂
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Recipe for 4-6 people.
🧂 INGREDIENTS 🧂
BECHAMEL, for 1/2 L
– 65 gr white roux
° 33 gr butter
° 39 gr sifted flour
– 1/2 L milk
– 30 gr veal, white and lean (optional for a lean or a vegetarian version. No veal in the fast version)
– 1/4 small onion
– 2,5 gr salt
– a pinch of thyme
– a pinch of ground pepper
– a pinch of ground nutmeg
GRATIN
– coconut oil
– half a small onion, chopped
– a medium size potato, cubed
– 300 gr veal, cubed
– 100 gr of broccoli, cut into small heads
– 160 gr French beans, chopped roughly
– 300 gr zucchini, cubed
– salt to taste
– ground pepper to taste
– thyme
– ground cumin
– 1L béchamel sauce
– 180 gr Emmental cheese, grated
– bread crumbs, crushed
– some butter
🥄 DIRECTIONS 🥄
BECHAMEL (long version)
– Dice the veal into small cubes
– Put it on a small parchment paper and add some butter pieces before closing the paper by wrapping it around itself
– Let stew in a lidded saucepan for 5 to 10 min a the lowest heat possible
– Finely chop the onion and set aside
– Pour the milk in a saucepan and let it warm up gently while working on the roux
– For the roux, put the butter in a saucepan and let it melt on a medium-low heat and whisk regularly. Add the flour little by little while whisking thoroughly to remove the lumps before adding more flour. Let it cook for a couple of minutes to remove the taste of raw flour and stir continuously
– Add the milk to the roux little by little on a medium heat. The roux needs to be fully incorporated before adding more milk
– Add the thyme, pepper, nutmeg, salt, onion and stewed veal. Let it cook on a gentle heat for an hour and stir occasionally
– Pass the sauce through a sieve and stamp the surface with a piece of butter
BECHAMEL (short version)
– Boil the milk and add thyme, pepper, nutmeg, salt and onion
– Let it cook on a very low heat for 10 minutes
– Strain the milk
– Prepare the white roux (cf long version)
– Add the milk to the roux little by little on a medium heat. The roux needs to be fully incorporated before adding more milk
– Let cook for 15-20 minutes
I hope you will enjoy them ! Do not hesitate to let me know in the comments or share pictures on my Instagram messages if you try making them !
The vintage plate I use is purchased on Beauthentique website (based in Belgium)
FYI, this video isn’t sponsored.
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