2 Easy Ways to Make Cheese Sauce Like a Chef | Mac 'n' Cheese & Cauliflower Cheese | Sorted Food

[@Fuzzy_Noodle]

While “Pass It On” and such are entertaining. I much prefer the educational videos like this. I have used quite a lot of what Ben has done in these. Just want to say thank you for the help.

[@snipsnop-wn1yj]

Yes, I kind of just miss regular instructional cooking videos.

[@madisonpolston2028]

I'm liking the balance of these types of formats

[@captainpanda5533]

@@madisonpolston2028 I agree, the balance is really good. Some food wackiness mixed in with legit tips and tricks.

[@user-by7hj4dj9s]

YES! Agree so much

[@chesh1rek1tten]

Same. Is why I started following Sorted in the first place

[@erinhowett3630]

I love how Sorted even more recently. The basics recipes plus the budget battles reminds me of original Sorted, and it makes me happy.

[@SortedFood]

Lots of people were asking for it... so we're more than happy to oblige. In fact, it's what we're here for.

[@SheepdogSmokey]

@@SortedFood 4:53 - I have to say, that cut looks comfortable, and though I'm not trained more than having learned at my Grandma's knee and from my parents, I vastly prefer wearing one when deep frying (which we do a lot) as it doesn't even feel warm if it pops onto the jacket, is that a new style? I got in the habit at a restaurant where I fried sopapillas all night 4 nights a week and my boss saw I was getting little blisters from the pops so he had me wear one, and while warm in a hot kitchen, they are very nice.

[@patrickkelly2149]

​@@SortedFood i made Blue cheese cauliflower cheese in this video but used frozen cauliflower and broccoli mix i love it

[@ethancampbell215]

Videos like this imo should be the bread and butter of the channel. Their most successful and engaging videos are the battles and challenges because there’s more energy to observe but these videos are much more educational because the focus is on Ebbers instructing and demonstrating different things, there is knowledge and skills passed on in the battles and challenges because there’s always something to learn from what’s happening but it’s not the main focus of the video so isn’t always as evident or memorable

[@hasitdawnedonyou]

Mike was so polite when he apologised. I’m learning. Thank you

[@SuitedCynic]

I really appreciate, that Ben really explains how and why you do the different steps. Because I can imagine that for many chefs, a lot of things are so obvious and basic knowledge, that they tend to assume this is not necessarily true for the non-professional audience :)

[@shanayazaveri2620]

He works with non chef people, I guess that helps him realize what isn't basic cooking knowledge.

[@Elyanley]

A quick tipp from me: Mustard powder into white sauce/cheese sauce really makes it pop and is soooo soooo good.

[@Getpojke]

Smooth or powdered mustards do some not very nice things to my tummy, but I was saying elsewhere in the comments that I pop in a teaspoon of wholegrain mustard. Doesn't make me ill but I still get that pop from the mustard, in fact multiple pops as you get to bite down and pop the seeds as I'm eating.

[@SortedFood]

Yes - love it! Or wholegrain mustard is also brilliant.

[@eliziesmith607]

Wholegrain mustard in mashed potatoes is amazing as well

[@Getpojke]

@@eliziesmith607 Oh yeah! Very nice.

[@pepre7594]

@@Getpojke I love wholegrain mustard, the seeds always get stuck in my teeth though

[@shivan6752]

You know its good when a person who doesn't like cheese says "wow"

[@gimbulr.7624]

@Suda Then, Mike is an alien... 😱😱😱

[@gianni_descalzo]

You know when a person doesn't like cheese sauce that they shouldn't be trusted. < ,

[@JackW42]

Can I just say how much I absolutely LOVE this series of basics. I’ve favourited a few and know I’ll be using them in future. Please keep them going. Thank you Sorted! 🙂👍🏻⭐️

[@SortedFood]

We're glad you're enjoying them 😃

[@sophieblee]

Oh my word! Is that your name on a jar of marmite?

[@JackW42]

@@sophieblee lol, yes it is! I’ve got two,both gifts from my mum. :)

[@damarisbalijon4082]

this might be my favorite sortedfood format yet, One chef and one food enthousiast just being friendly while educating loads of people.

[@MeiLegg]

I love these like a chef videos! Definitely more of a chilled vibe. Also, I might be slightly biased because Ben is my favourite!

[@anastasiamaximova747]

I love the new format! This video has such an incredible vibe of combining an educational side from a chef and a classic Sorted touch. Please do more of a "Chef helps" stuff. Would be awesome!!

[@nemtudom5074]

2:57 Every regular here is thinking of that one moment 'MY VELUTEEE'

[@TheDiplomancer]

Love that Ben feels the need to introduce himself at the beginning of these videos. Ben: Hi, I'm Ben, one of the chefs on SortedFood Me: Never heard of you.

[@uclo9073]

I think he's a pretty good addition to the team. Nice seeing a fresh face. They should have him on more.

[@Xyrutano]

Isn’t ben one of the OG guys?

[@TheDiplomancer]

@@Xyrutano that's the joke

[@Xyrutano]

@@TheDiplomancer oh haha I thought he got pretty chubby and was wondering if he was the same Ben so I had to search lol. Thanks for explaining

[@TheDiplomancer]

@@Xyrutano You're welcome! Like I said in my original comment, it's funny to me that Ben keeps introducing himself like that, as if we don't know who he is.

[@saml7187]

Can we have one on soup next ? 🥺 winter is coming

[@rufusconnolly8489]

I second that

[@devin-mh2fj]

I third this

[@keawarren]

SoupSoupSoup. Like a primer for basic composed soups and a primer for bisques. There are so many possibilities within those two categories. A great way to use up the end of week leftovers or the things you never got to cook.

[@JackBryan]

Ben: ‘Velouté.’ Where’s Jamie when you need him!

[@sophieblee]

Still, thanks Mike!

[@JackBryan]

@@sophieblee Yes, he did a good job. Especially compared to Ben: Velouté.

[@Khazandar]

Isn't that an oxymoron? xD

[@gunna2cool]

I find that whole schtick to be the most irritating part of the show.

[@linannsingh6165]

Don't we all say it now?

[@zellebigbosswesh]

It's so great seeing Ben cook simple tasty dishes like that. You can see that that's the kind of cooking that he like : no pressure, no time limit, no competition, just showcasing some simple but incredible dishes. Keep up these videos, they really are awesome :D (And thank you in particular for the "kimchi in cheese sauce" idea... you never knew something was missing from your life before learning its existence... It just looks so... so... genially good).

[@thebigh4752]

I will put this on all my macaroni. In fact: Skip the Macaroni. I'll just chug it straight from the saucepan.

[@SortedFood]

Hahaha we love this.

[@3ch1dna07]

I'm living in Wisconsin. They would ABSOLUTELY do that here! They don't call us the dairy state for nothing.

[@rebellion2054]

Yeah, with you hundred percent. I usually end up making 3 pints

[@RICDirector]

Can you say, "Welsh Rarebit'? :P

[@jayaragon2787]

love the extended Ben-time we're getting lately

[@dedjderaladin298]

ExBended time.

[@calvinandrews54]

You guys should do more big night ins! I love those ones you did in the past

[@1984supersteve]

I love how Ben hadn't even made the cheese sauce and he's already shown how to make at least three or four other sauces.

[@stephlrideout]

Kitchen dad's gotta dad

[@jenneli314]

Mike killed me with that velouté sass 4:07. I've always done half milk / half broth as the liquid for pasta dishes, does that make it a velouchamel?

[@melissajennings996]

I do this for chicken pot pie, I was wondering as well lol

[@DonPandemoniac]

Nice one! And that does sound really tasty.

[@nikolinaeriksson990]

Or Bechalouté

[@ididthereading9423]

My mom’s gourmet cookbooks do that for certain recipes

[@TheJammiedojer7]

I love a good cheese sauce in a lasagne instead of bechamel, makes it a whole lot richer

[@SortedFood]

We like your style James.

[@elliotrook8118]

I do the exact same really boosts it

[@rebeccabarnes1946]

Just want to say how much I love you guys! I am a terrible, easily stressed, easily overwhelmed newbie cook who needs idiot-proof, explicitly laid out recipes from start to finish. No one I'd found online seemed to do that, until you guys. You show each step of the process and everything that will happen along the way. I am so grateful and can't wait to see what other videos you produce.

[@lael5327]

I am loving this "back to basics" content. So helpful! As an obsessive measurer in the kitchen, it is incredibly helpful to get these tips with ratios. Saves me so much time, stress, and effort.

[@SortedFood]

Some things do need measuring... but for the basics... you're right, it's handy to learn a few tips to leapfrog ahead.

[@rolfs2165]

@@SortedFood On the topic of measuring, how much milk do I take if I have no pint glass around?

[@lael5327]

@@SortedFood ha! Don't worry, I'm unlikely stop measuring in the near future. But you demystified homemade pasta and it was a huge hit!

[@CaleanWsh]

I love it when Ben gets "educational"! I learn so much! Thanks Ben! And, thanks Mike, just for being there!

[@VJamrita]

Ben's lil hairs that are standing up so adorbs. LOVED THE VIDEO

[@SortedFood]

This lockdown life... sometime I forget to brush my hair. You're lucky I shaved! ha

[@linannsingh6165]

His 5 o'clock shadow is also sexy.

[@faithbohlin7885]

Ok, but is it just me or is the salt and pepper hair gone?? Ben, I need answers and love the hair cut!

[@VJamrita]

@@SortedFood its a damn fine look ,Ben . No worries

[@runawayfaeIX]

Ben is a such a good, calm teacher... just talking as he works along. It's the best way to learn (for me, specifically.)

[@loompalord]

Ben always makes me go wobbly at the knees!

[@Drow0am]

absolutely love this format

[@Star-Commander-Vong]

"You can't tablespoon butter" Meanwhile in the States, there's measurements on the stick itself proving otherwise.

[@kirstendick1571]

Wait you have measurements drawn on the stick wrapper...in spoons? In the UK we have 25g increments marked in a line on the bottom flap of the butter foil.

[@CyberKirby]

@@kirstendick1571 Welcome to the united states.

[@Mayhamm]

@@kirstendick1571 you guys don’t have measurements on your butter wrapper? Apparently we aren’t that smart here in the states lol

[@janani1826]

@@Mayhamm we do but it's in grams not spoons...

[@SortedFood]

D'oh - facepalm!

[@hovtashjian]

My wife and I love this series, we use your tips and tricks so often when cooking now and your eggy bread and pancake recipes are staples in our house now!

[@kathrynmaslanka2099]

I literally made this last night for dinner! I added mustard with my mature cheddar...delicious!

[@jakek.1400]

These are my favorite videos. These guys are the only people who've broken it down this easy and wonderfully. Please keep making these.

[@nickpels5772]

I'm in college and I've started making veloute using Better Than Bouillon, and it's amazing. Super easy and suuuuuper tasty.

[@keawarren]

That is a great product line. If I had to make Demi glacé myself, I wouldn’t make a lot of my favorite dishes.

[@melissalambert7615]

Even tho' I often make stock I always have BTB Chicken in the fridge for a quick fix up. Love the idea of using it in a veloute.

[@OmensKB]

Loving all these guides lately. Gotten me in the kitchen a lot more, trying new things and cooking more often. Even got the Packs app because every guide they do feels informative, easy to follow, and never makes you feel talked down to or like you can't do it just because you're not a chef. Think I'll be giving this one a go at the weekend, and soon the beef wellington guide from the website. Cheers lads!

[@OCFHS]

As a chef i really respect the breakdown and tips it seems really accessible, less entertainment than usual but we have pass it on for that :D

[@smiah7898]

I love these videos! I first discovered Sorted when I was a uni student (I'm now 26) and they really taught me the basics. I referred my now teenage sister to the channel recently but we had to scroll back quite far to find these types of old school videos, so glad that there's a bit of a refresh on the basics for people who are new to the channel, but also people like myself who just miss the old stuff! x

[@Heyitsann]

4:07 lol that’s exactly what I thought when Ben mentioned Volute

[@janmay3901]

Can't help but hear the guys saying "volute" especially Jamie and Mike

[@richardburns3886]

I LOVE these cooking basics videos, as I’m completely uneducated on anything cooking, so the basics are the most important and most often skipped over unfortunately on most cooking shows and channels

[@kiro9291]

4:07 thank you for your service

[@cjtramm8]

I’ve been trying to teach my daughter to do this, I’ll show her this vid and I bet she gets it. With children that love Mac and cheese it’s best to learn this. It will go into so many things. Thanks Ben

[@sixsorted1534]

I love the Ben and Mike show!! Or the Mike and Ben show, depending on your preference

[@heyitsmeshaz]

I love that you're actually doing recipes again, they were the reason I started watching, and the channel strayed from that, glad they've started doing recipe vids again.

[@Piterdeveirs333]

Meanwhile, Chef John would add they entire pint of milk to the roux because hot roux + cold milk = no lumps

[@muls9571]

Who's Chef John?

[@otterylexa4499]

Chef John from foodwishes.com has a channel here on YT. It's worth a watch.

[@movingforwardLDTH]

@@otterylexa4499 , definitely check out his channel. Excellent recipes from someone who doesn’t take himself too serious.

[@punt71]

He's right too. I use that method, never any lumps!

[@re-de]

@@muls9571 chef john is the best!! Great recipes and great techniques

[@TraceyOfficial]

There is no Sweeter Friendship on the Internet than the one shared between Ben and Mike. And Bravo CHEF! Best tutorial and looks divine!

[@mothermisery6321]

Awe Ben has loosened that tie over time 🖤 how adorable. The lads are rubbing off on the chefs as much as the chefs are rubbing off on them. Take that however you want. 😂

[@KaylanS]

I love this style of video. I feel like this is way better at teaching people how to think like a chef, and empower them to create and play with food vs. always following a recipe verbatim. Nothing wrong with recipes, but if you are missing one ingredient it is really good to know that it's more about ratios of certain things than anything else. Really loving these videos and hope they keep coming!

[@imbettingimnot]

Midnight in Perth Australia and a fresh sorted video!! I'm staying up!! :D

[@SortedFood]

Sleep well once you've watched it! Cheese can give you weird dreams... so be careful!

[@imbettingimnot]

@@SortedFood can you please do a cheese dream experiment 😂😂 you all eat different ones before you go to bed and report back.

[@birdiekay686]

@@imbettingimnot They did! It's called "5 Food Myths BUSTED?" back in 2016

[@christinamyers255]

Ben, you're a genius! I've never successfully made a cheese sauce before! You walked me through it perfectly and it's delicious!! Ahh i love Sorted so much

[@user-fn1nt1su5m]

lots of love from hong kong! please make canton food!!

[@rebellion2054]

Great idea 👍

[@SainoBlessing]

Hey guys, have an interesting one for you. I was unable to make a traditional beer batter for my beer battered Halibut, found some vanilla cake batter and thought I would give it a go. Surprisingly, myself and my in-laws quite liked the out come. Give it a go, let me know what you think.

[@dlaity107]

4:20-30ish - I really like it when a chef is also a realist. I get the impression Ben would be a very different dinner guest at our table than those chefs who've been a dubious pleasure for us to entertain as home cooks.

[@Getpojke]

Do love making sauces. The first thing my father taught me to mak when I was wee was a bread sauce. Studding the onion with cloves, bruising the bay leaves it was all like magical alchemy to me. Have found that if you want to make the white sauce taste "fluffier", smoother and lighter, once its made, pop in a stick blender or pop it in a food processor. Also makes a little sauce go further. Kimchi is nice, but a dollop of andou or some chorizo is good. Though my fave Mac & Cheese is a sauce with softened onions, wholegrain mustard, bacon and some peas, with halved boiled eggs hiding in the bottom of the dish. Loving the Friday extras, I know there's no mucking about like you usually do, but its always great to see a chef enjoying the creation process. Would be great if you could do a series on sauces, so many out there, mainly stemming from the mother sauces. Made a lovely fish served with a soubise last week, was so tasty.

[@soulcrusher807]

It would be fluffier because you are whipping air into it.

[@Getpojke]

@@soulcrusher807 Yup, one of the reasons I did it, makes the dish feel less heavy.

[@mzansime]

So great having lovely Ben once more calmly and contentedly teaching us how to be better at the basics. Mike on camera... My happy place. 😊💕🍲

[@alexdavis5766]

Best treat for being stuck in hospital! Cheers sorted

[@bridgettleigh2912]

Hope you feel better soon

[@birdiekay686]

Feel better soon!

[@yirna]

I've watched most of your videos at this point, and I honestly think this is the most useful one you've ever made. I made cheese sauce pretty often and I knew I was doing it wrong. I will be coming back to this video a lot.

[@barbararajska3570]

I think this is the only time I actually drooled looking at that Mac'n'Cheese :D and then Ben keeps on working on his reputation with wobbly knees ;)))

[@Shadowreaper5]

I would take out a student loan to take cooking classes from Ban. I love how he gives lots of tips and tricks along the way. Like the drawing a line on the spoon and exactly what it should taste like to test it.

[@PriyankitaPant]

Mike sounds like Olivia Colman as the queen from the crown when he says, “I’m a chef and this is my velouté.”

[@roberthickey3927]

Thank you for coming back to these basic recipes and the ways in which they can be transferred! Love!

[@jvallas]

Just made cauliflower/cheese last night (I prefer steamed veg, but that’s me), and I surely wish I’d thought of blue cheese and bread crumbs. That would’ve taken it to a different dimension.

[@aliyah6943]

This was great, very useful and I like how Ben is showing us slowly the different textures to expect so we know exactly what we're aiming for !

[@Skrikarn.]

I always put in all the cold milk at ones, never gets any lumps. much easier and quicker. works for my every time =)

[@janetroberts2262]

I’m loving watching Ben cook. He makes everything alright (and so easy) when he says to use what pasta, cheese etc that you have or want and he does something like adding kimchi 😋 and says “make it your own”

[@czynx3196]

Loving these extra vids. Really help me get through this second lockdown & furlough!

[@SortedFood]

Stay strong mate 💪 you got this!

[@legendarylucario211]

Most underrated content on the internet! SORTEDFood has more passion, knowledge and production value than most other TV shows out there. All while keeping it fun.

[@SortedFood]

😍

[@oscarliam6763]

Loving the content guys

[@DT8888]

Have made this cheese sauce 5 times since i first saw this video, more tasty educational hacks like this please!

[@BasilLecher]

I always had trouble with my cheese sauces, they never end up saucy

[@SortedFood]

Just cheese? 😂

[@robertp457]

Might be too much cheese.

[@orenthall]

Might be overcooked and it split

[@exqueue3813]

The more cheese you add the thicker it will be. Also, if you use bagged, pre-shredded cheese they add corn starch and/or cellulose to keep the cheese from clumping. That makes it thicken much faster than cheese you shred yourself.

[@rebellion2054]

Try eating half the cheese before adding to the sauce. Works for me

[@kaemincha]

I love the way Ben describes the steps. Made a sauce for my mac and cheese today for thanksgiving and I remembered some of these tips!! Thanks so much!!

[@isiholliday3051]

Oooh I just found some great melty vegan cheese so think I'm gonna attempt this this weekend 😋

[@SortedFood]

Tweet us how you get on?

[@Ballaum]

Is it really possible if you also replace Butter and Milk so keep it Vegan? Curious

[@uhhyousee]

@@Ballaum I have subbed soy milk for milk in a cheese sauce at home.. works fine

[@isiholliday3051]

@@Ballaum yep definitely possible, you can use oils instead of butter for the flour base and then soy milk or other plant milks 😊 ill make it tomorrow I think coz I'm making Nabe tonight

[@Tytan626]

Which cheese do you use?

[@crystaldelancey7160]

I make similar dishes often, but I really enjoy learning techniques from Ben! Thanks guys!

[@JulmaJohan]

Lately I've been on a kick of watching old Sorted videos, and suddenly was very confused about why I didn't remember this one. As it turns out accidentally clicked on the newest one without knowing.

[@chrisgraham6031]

Kind of feels like they’ve gone back to their roots a bit on this series, they’re great

[@kgrindon]

Love this series! I’m a huge fan of everything else too- the pass it ons, the battles, etc., but these are SO easy to understand and replicate at home. I’d say I’m an experienced home cook, not a beginner, but I’m still learning something new every Friday. PLEASE keep these going!

[@thebigh4752]

I really like the ending of these videos - the out of focus, calm discussion while tasting. It's a nice wind-down from the video. Please do that more often. (But not during Pass It On because we need to take in the fail).

[@ChezJohn]

Love these recipes, but more than that I love the format of how Ben actually teaches and explains each step, bravo. (John from California)

[@dh1380]

Ben: This is how I was taught but basically it's all bollocks so just make a white sauce. I like it.

[@ladyjane570305]

My kids are now 6 months away from turning 40 and when they were toddlers LOVED Mac & cheese. I started using half milk, half stock way back then and it yields a lighter sauce, which you can boost with more cheese, which (as Ben said if you change the sauce/cheese ratio, makes it thick) doesn't make it thick. Also, we LOVE cauli cheese! I actually poach a whole cauliflower in about 5cm milk, and a little stock or water if necessary, and use the poaching liquid to make the sauce and add Hot English Mustard to the sauce. To be honest, caulie mac & cheese is wonderful, but possibly not everyone's choice. (I wrote this before seeing the end of the video, where Ben extolls the benefits of the two. I agree wholeheartedly!!) If I'm making mac & cheese, that's all I'm making. If I'm making cauli cheese, that's all I'm making. Both can be portioned for separate meals and chilled or frozen. I am DEFINITELY trying the kimchi mac & cheese though! Sounds AMAZING

[@vickytaylor9155]

I normally use extra mature or vintage cheddar and a spoonful of English mustard in mine.

[@arrgghh1555]

I enjoy horseradish in mine.

[@kellylaliberte548]

I like extra sharp cheddar and a pinch of cayenne pepper. A small pinch, not a Barry-sized sprinkle.

[@SortedFood]

Mustard is a nice touch!

[@stephlrideout]

And if English mustard isn't available where you live, Dijon is excellent

[@sapphoculloden5215]

White sauce, made exactly this way, and then turned into cheese sauce or tuna mornay or whatever was one of the first things my mum taught me to cook, and it was one of the first things my daughter learned, too. It's just so versatile.

[@bullshite98]

I think I cook this at to high a temp cause once I add the cheese it feels really grainy, but that's just a guess.

[@rachelgriffin9645]

That's exactly right if it's too hot it causes your sauce to brake and gives you that grainy texture.

[@Scarp87]

I've never had Mac and cheese but just watched this video and made it. It was fantastic. Thank you Ben for showing us how to make it.

[@tomaskalinka5679]

"W are gonna leave nutmeg out" - sad Townsend noises :D

[@amywyckhouse]

He would be so sad. I can see him off to the side with his little grater. Like a waiter asking if you would like freshly grated pepper.

[@akshat9282]

I'm absolutely loving these mid week-mid week vids

[@aarontelander]

Ooooo kimcheese 😍

[@frootylachica6907]

I love videos with ben and mike working together.

[@Vyhox2000]

Kimchi is Korean cuisine. Not just South Korean.

[@alexever17]

While I am not a bad cook and could pull off a more complicated recipe I enjoy these recipeless new videos much more. This is just a great addition for when you want to have something delicious fast

[@kyvusoulless]

"Hot rue, cold milk, no lumps" - Chef John

[@cameronknowles6267]

Very true stick it all in heat it up amd whisk then boom even easier

[@stephlrideout]

Was just about to comment this! The sorted boys and chef John are my kitchen gurus

[@AB2B]

Sorted and Chef John collaboration would be awesome.

[@HAbarneyWK]

Roux

[@RockRPSN]

I really appreciate these "here is a great way to make this base ingredient that then goes into something else", as I have always been a "throw things together and see how it works" kind of cook but tons of dishes I have been scared to try because of the multi-tiered steps. Thank you!! Please make more!

[@YYZed]

Joke's on you, we have little lines marking tablespoons on American butter. We finally did something right.

[@hopecox]

🤣

[@Khazandar]

Pretty sure the joke is on the US, more or less forever.

[@YYZed]

@@Khazandar I mean...yeah.

[@nzaround]

This series of videos is excellent. Helps connect the dots and decrease intimidation around different methods. Keep up the great work!

[@QoH616]

You guys have ruined the word Velouté for me. I hear Jamie in my head everytime I say/hear the word. And nobody around me gets it.

[@aareiyah]

My two-year-old heard Ben's voice and immediately came and sat to watch, it was adorable, and now I apparently need to make this.

[@camilleaguinaldo3198]

Already missing the intro guys! Doesn't feel complete without it.

[@SortedFood]

Aaaaaah sorry! These videos are all about back to basics :)

[@robbiemurray2797]

I think the current intro is too long personally and always skip it

[@camilleaguinaldo3198]

@@SortedFood Probably just not used to the sudden transition/start at the beginning :) PS. Was waiting for the velouté remark and Mike didn't disappoint :D

[@kiro9291]

this series of basics specifically skips the long intro

[@linannsingh6165]

I spent years trying to master Baked M&C, and thanks to Chef Ben teaching me how to Bechamel, I now have to make it once a month, because my granddaughter can't get enough of it. Thanks Boys.

[@getrektfn5725]

To The Early Squad Reading This: Sending Virtual hugs to everyone who needs it. Always stay safe and healthy 🧽 *My Dream is 60k! I am disabled and have covid, I wanna make my mom proud! Please help me*

[@CaliseSellers]

This is so useful, guys! I love the details being shown, both described by Ben and shown on camera. Never seen such a straightforward and helpful tutorial on how to make a roux! Passing along to my friends who are making the Thanksgiving turkey gravy this year, bc iirc they had a little trouble with it last year.

[@SortedFood]

Best compliment ever... Thanks!

[@benrawles5356]

Great info as always! I owe it to Sorted for 90% of the cooking techniques I use, day to day. I just start cooking and all these great tips come to mind. Thanks so much, guys!

[@TheMortey]

I usually swap half off the milk for beer in this sauce. When i make it for sausages i bought at the local butcher with the potatoes from our garden. It really makes the delicious sausages get a totaly new taste and ads so much flavour!

[@SortedFood]

*drooling!

[@syndeltess]

What I love about sorted is how you teach us amazing things in such a easy way! Thank you so much for your dedication, love and competence! You are amazing, guys! And Ben, you are an amazing teacher ❤️