How To Make A Roux, Bechamel, & Cheese Sauce ~ Chef@Home

[@jakemitchell1671]

One of the BEST, succinct instructional videos I've seen for the basic of light/med roux. One thing to note: check out the sauce pan Chef Perry is using. See how thick the sides (and bottom for sure) are? A thick, substantial pan/pot is absolutely essential to cooking good roux. Thin cookware does not regulate temperatures worth a darn, and you will find yourself "fighting" the roux as every change you make immediately affects the temps. Another tip is to make sure you use the maximum amount of flour to fat (butter, lard, oil) so the flour won't "drop out" of the oil and increase the chance of burning. Thin rouxs are needed for certain things, but they are really delicate and require CONSTANT attention. Thicker rouxs work for most things and are MUCH easier to manage and prevent from burning.

[@perryperkins2264]

Thanks!

[@js8741]

Thank you for this video!! I tried a roux once for my mac & cheese & I ruined it. I've been afraid to make a roux ever since. I tried your method and it came out great!!! I will always come back to this video for reference.

[@melaniedrinkwater8310]

I never warm my milk and haven't had a problem with clumping. I simply add one cup of milk at a time while continuously whisking. Mixes up and thickens perfectly.

[@suewoo5]

Chef John taught us well

[@giovanna8187]

I've been researching the making of Bechamel, and have heard that with a hot roux you use cold milk, and vice versa. Also flour and butter in equal measure. I guess the original method is in the Escoffier Cookbook.

[@RadTradX]

@@giovanna8187 you use warm milk. Cold milk will clump especially if you are making a cheese sauce/mornay

[@giovanna8187]

@@RadTradX Thanks! I used room temp milk the other day, and it worked just fine.

[@RadTradX]

@@giovanna8187 use warm milk and the results will be much better I have done both

[@mskiara18]

I remember learning how to make a roux in high school but wanted to find a video to refresh my memory. Thank you for sharing this video

[@EnderTheBender64]

As someone in high school this video is very helpful:D

[@mskiara18]

@@EnderTheBender64 Good to hear!

[@leonorhernandez7079]

Loved this, my mom and gramma taught me this when I was a little kid. They made the best Mac and cheese , real

[@rektralph6778]

This is also my go-to reference for making a good cheese sauce. Been coming back for a couple years now

[@angiec6838]

THANK YOU!!!! I'm cooking for one, so I questioned the butter to flour ratio, but I gave it a shot. And I can say I made my first roux that wasn't a pot of mess. And I have sauce ready for my next pot of mac and cheese

[@jesspatterson6131]

Thanx for the video for making a roux...in my 51 yes I've never made one lol..but kids wanted me to make lasagna so anyway your video helped me soo soo much.. thankyou xx

[@perryperkins2264]

Great! How’d the lasagna turn out?

[@jayfender851]

Making a roux for the first time in a while and this was the perfect refresher for technique!

[@londalecarter3482]

Thank you for saying the milk has to be warm. Ive had chefs teach bechamel prep using milk straight from the fridge, and it always comes out grainy. It basically tastes like the flower wasn't cooked into the butter all the way.

[@wingdingdmetrius8025]

just had to me twice today and ruined my dinner plans after I ran out of butter. Eating a burrito and watching videos now.

[@adamm.6386]

Made a light roux using the recipe in the description and technique. I've tried others but this a winner. My mac and cheese came out great.

[@perryperkins2264]

Thanks Adam!

[@Petrolhead99999]

As soon as you added the sausage and broccoli, I knew you were both a gentleman and a scholar. Legend.

[@celestejohnston6613]

This is my go-to cheese sauce recipe! It always works out and my hubby loves it!!

[@inquisitiveone3579]

If you enjoy cauliflower this sauce is perfect too.

[@TheGreatsagegoku]

Perfect video

[@ashryver3605]

Perfect! And with the comment about not letting the milk boil as another tip, I learned a lot! Sauces are a scary thing for me to tackle, but I'm moving into it now since a lot of Chinese dishes make use of sauce, mainly, from what I've seen, with a combination of egg, corn starch, oil, water + corn starch, and oyster sauce, at varying steps of the cooking process (there is soy and such, but these are the ones that thicken things). But a long learning the former, I stumbled upon "Roux" which has now opened my path to white sauces.

[@Zylophila]

Thank you for the thorough explanation of bechamel. I found a recipe that called for bechamel and I've never heard of it before. Low and behold after watching several videos on how to make this sauce, I wasn't fully informed until I watched this video and I like how you explain everything and give some history. I learned that I've been making this sauce for over 33 years now! So I subscribed and look forward to your other videos! Thanks again!

[@perryperkins2264]

Thank Gina, happy to help!

[@judaleetee1094]

This video taught me so much! Appreciate it man.

[@ChefPerry]

Judalee...thank you! I never get tired of hearing that! ;)

[@cherylrobinson5428]

The thank you the your recipe seems easy to make and easy to use I have tried to make cheese sauce for a while what any kind of white sauce cuz I do a lot of experiment cooking at home and I made a frittata with rice on the bottom and various things like meats and stuff so I wanted to use a white sauce to put on top and your recipe sounds great thanks a lot for the information

[@evanzablocki9346]

When I go on leave at the end of August I'm using the time to cook a new dish everyday and this is going firmly on the list.

[@yarhiti]

Thank you, I failed so many times because I was following instructions saying to be sure to use cold milk! It would always turn out grainy and disgusting and I couldn't understand what I was doing wrong. Heating the milk up finally did the trick :)

[@andrewvare3173]

Next level! Great tutorial on a roux, thank you sir

[@2beJT]

This looks really good! You could even put half a medium sized onion in the milk as you are warming it up to add a little more complexity of flavor if you like. Then, fish the onion out of it before you add it to the roux.

[@banibelgeorgevillacruzjr.8329]

Good idea or you can just add some onion and garlic powder to it which most of the time does the trick.

[@ben-salami1]

Thank you so much. I'm not that great in kitchen but I wanted to kick up my cooking skills. This was so helpful, well explained, and easy to follow.

[@silverbubbles4728]

Thanks for your recipes! This looks soooooooooooooo good!

[@profound_wisdom80]

3 tablespoon butter 4 tablespoon flour 2 cups of hot milk Thank you for the recipe

[@chrisaoropeza6475]

Thanks for the hot milk tip...

[@BobtheBuilder249]

Chris Oropeza THIS DOESNT MAKE SENSE GORDON RAMSAYS VIDEO FOR HOW TO MAKE WHITE SAUCE HE SAID TO USE COLD MILK TO AVOID LUMPS. This guys saying the opposite. Now I’m just confused

[@perryperkins2264]

@@BobtheBuilder249 I never said it was the ONLY way, lol. It's just the way I was taught in culinary school, and it always works. Do you see any lumps in the video?

[@perryperkins2264]

You bet!

[@BobtheBuilder249]

Perry Perkins Yes ur right there are no lumps but scientifically I think it’s better if u put it in cold milk. Idk maybe u can put the cheese in cold milk and compare it the hot milk and see if there is a difference. I would prb listen to Ramsay’s tip tho. Good video tho bro !

[@perryperkins2264]

@@BobtheBuilder249 Thanks. All I know is it works, lol.

[@annjean8709]

Great tutorial video! Thank you for sharing.

[@patricia-annecockburn9656]

The best bechamel sauce I've ever made! Thanks!

[@ChefPerry]

Thank you, Patricia-Anne!

[@nancipelosi911]

Using this for Christmas baked mac & cheese. Thank you!

[@kemosabedriv]

I tried it. It worked great. I had smoked cheddar and it looks delicious. Thank you very much for making me a more confident cook at home.

[@jw4757]

Great video. Made a cheese sauce and came out gritty. (Poured cold milk in). Now I know. Will try your recipe soon. Beautiful instruction

[@clocksgoticktock689]

DUDE YES! I JUST MADE THIS SAUSE AND IT WAS SO SMOOTH. YA'LL GOTTA TRY THIS!

[@r.schmalzried7315]

this may be an old video, but still works. Thank you

[@hayderrp]

Very good, well-explained thanks for the video!

[@ChefPerry]

Thank you!

[@MsQOsborne]

My roux came out perfect. Thanks allot.

[@PaleHorseShabuShabu]

*a lot

[@halloween482]

@@PaleHorseShabuShabu I hate people like you.

[@ChefPerry]

@@halloween482 That's ironic... I hate spelling Nazis and haters...lol.

[@chuckwalker1899]

Let’s gooo!! Can’t wait to make mine

[@versusfour2968]

@@halloween482 Wow he's just trying to be helpful...

[@elijahechols9395]

Thank you! Me and my college roommates couldn't figure out how to make creamy homemade Mac and cheese.

[@MackyFermion]

Wow. That hot milk tip REALLY did help us a bunch. Thank you.

[@perryperkins2264]

Glad to hear it!

[@aidanwatson910]

Top 3 Roux’s of all time 1.) Australian Kangaroux 2.) Crash Bandicoot villain Ripperroux 3.) Roux Paul

[@cocoandrosemary9622]

This is actually so helpful!!! Thank you! ❤️

[@kayb7347]

Bless your soul for the hot milk tip! Finally made successful Mac and cheese lol

[@USSBARBEL]

Amazing! And well explained for a guy who has no clue. Thank you!!

[@wildman8200]

I use both warm and cold milk depending on the recipe. Thanks for the awesome video

[@rpols22]

Mac n cheese to a casserole. Cool!

[@levijonathansix]

What temperature are we heating the butter and flour with? Medium?

[@jordysmom479]

Looks real good going to try the one👍

[@gloriacatalasan2591]

Thanks for sharing

[@apgawrys]

Your video is a good one, all cooking is not the same, one must be creative! You made a good point by adding veggies & pasta, love it, you speak very well and gave me many thoughts also, THANK YOU . . . ! AP

[@ChefPerry]

Thank you, Anthony!

[@shanepasha6501]

Like your final addition of broccoli and cut up sauge. Thanks.

[@eldiabl04]

Did u use unsalted butter?

[@karlenhelder]

Old vid, but thank you so much. I've been working on my smoked gouda Mac and cheese recipe for so long, I've tried evaporated milk, cream cheese and milk, you name it, but I couldn't get the consistency correct. Now, it's perfect. Thank you

[@crysisfantal1825]

This made me crave for mac and cheese

[@ChefPerry]

Me too! ;)

[@Vnoxic]

LOL I came to see how to make a cheese sauce to make mac and cheese with hotdogs in it, and you add sausage to it. 10/10 thank you for the recipe

[@Itsmez3r0]

Mine looked so different from yours but turned out so good

[@debbiepickavance5484]

you are great. easy to understand. great pace. tell us slow and easy .. i thank you what to do as a first time cook. ol I'm a dinosaur. mow can you teach me how to use my new phone. lol. thc. ill be watching

[@mccallosone4903]

looks great, thanks

[@kylemccann8086]

Thank you

[@TheMotorcycleBoss]

The hot milk completely solved my texture issue. Big tip there. Thank you

[@caseygrace2428]

I cant believe you didnt already know that. L take.

[@TheMotorcycleBoss]

@@caseygrace2428 I'm a mechanic. Not a cook.

[@JUSTNIZE]

Amazing

[@perryperkins2264]

Thank you, means a lot!

[@nicolenew1708]

THANK YOU

[@tonylepore1945]

Great job on your video.

[@perryperkins2264]

Thanks, Tony!

[@brian70Cuda]

This was great, thank you:)

[@commonsensecorner7275]

As soon as I saw the spelling of Béchamel, I thought of the movie The Hundred Foot Journey... Such a Fabulous movie!!!

[@perryperkins2264]

LOVE that mobvie!

[@s.d.2596]

In school I was taught to use ice cold milk and you only add a third of the milk at a time till you get the consistency you need. Never used hot liquid before

[@missladyanonymity]

That's what gordon Ramsay said, too.

[@derekromney775]

Nice thank you

[@vanillagorilla8696]

I'm still in awe of that sauce pan, what kind of sauce pan is that?

[@kimonogirl01]

Your video is so easy to follow!! I watched a video on bechamel and roux sauces as never made them before... It seemed to go well, although it wasn't as runny as yours, maybe like a thick syrup. Then added cheese because I thought how hard can it be.... Doh! It made a thick cheesy bechamel, then I added pasta and veggies. It was so stringy spiderman would be been proud hahaha. Then the cheese started to seperate and go clumpy after stuff was mixed in... Can it be saved by adding milk to thin it out even though the pasta and stuff has already been added??

[@chelvik3975]

Yummy n tonight will try 😋

[@TOTALLYAWESOMECARPET]

Great video thank you for sharing

[@RightBrains]

Excellent, thanks.

[@ChefPerry]

You bet!

[@whynottalklikeapirat]

Don't pour in all the milk all at once, whisk it in gradually until you reach the desired consistency, continually heating a little as you go. That's what my grandmother alwas used to say anyway. Supposed to make for a smoother more integrated mix with a slightly different, less milky or gluey, surface shine to it ... under her view, the sauce at 2:48 is too shiny for the state of cooking, and she would have told me too .... :D

[@perryperkins2264]

Well, nothing personal, but she's wrong. LOL

[@whynottalklikeapirat]

@@perryperkins2264 Nope - you pour in all the milk right away and the mix solidifies in lumps. It's like making a dough for baking, you don't just lump it all together in a sticky mess and then start working on texture. It's about heating gradually while whisking calmly but continuously. As for shininess - if it's a kind of watey shininess - that's the mark of a gluey rather than smooth sauce. You'll notice that that's what it tends to look like in cheap establishments that makes it, rushed and by the barrel. The taste will be floury and thin rather than rich and creamy because the ingredients are not properly inegrated.

[@perryperkins2264]

Okay

[@whynottalklikeapirat]

@@perryperkins2264 Yes - it kind of is

[@re09392]

I tried this and it is delicious 🤤

[@mr1bienvenu1]

Damn that looks like a great idea. Gotta try it.

[@ChefPerry]

Thanks! There are really a whole world of amazing sauces and dishes you can make starting with this simple base! ~Chef Perry

[@dorothyfrandsen2166]

Chef Perry p

[@SkyPwnYou]

We have that exact same pot. It's old and all the writing on it is gone. Anyone know what company or brand or both it is?

[@zxnggn8155]

How would I go about making this the consistency of nacho queso cheese

[@perryperkins2264]

You would make the basic roux, then add extra milk or water to thin, before adding the cheese.

[@23chow]

hello sir..how would you measure a tbsp of butter? should it be room temp softened butter then just take a tbsp of that softened butter? just to be sure of an accurate measurement... and if i use mozarella would it make the sauce thicker?? or better i used cheddar cheeze..im gonna use it for lasagna this coming christmas....hoping for your reply,,,thank you and `god bless..

[@icis16]

go... can use tapioca/ cassava to the roux? to achieve the stringy and gooey cheese sauce? thanks in advance

[@burtmcgurt3584]

SOLID VID!

[@kathrineprescott]

The pieces of pasta that didn't make it into the pot killed my OCD eyes

[@ChefPerry]

Yeah, me too! ;)

[@PTEC]

Thx for the heads up

[@_justleezee]

Thanks chef 😘

[@ChefPerry]

You bet!

[@camkev2116]

That looks awesome but unfortunately I can't have it anymore I have recently became severely lactose intolerant

[@christopherscallio2539]

Don't let the milk bubble. It removes the sweet and turns sour.

[@ShahabSheikhzadeh]

What's the pan you're using? :)

[@Bushcraft242]

Works great 👍

[@nette49]

My roux ends up the color of peanut butter, then after onions, very dark brown. But OH! That’s for my gumbo! LOL 😆 (southeast Louisiana)

[@bbysenii]

just watched another that said it had to be cold...and his was sooo smooth

[@mightymouse4143]

When I make a bechamel I use cold milk as well! Though I do have to stir the beans out of it to keep the lumps out. After watching this video I will be trying it with hot milk and compare the results(never thought to heat the milk).

[@bbysenii]

I think I'll try both too. To see which I like better.

[@goalgetter1355]

Retro Bit Baby RBB Have you tried cooking the roux yet?

[@jinyow5581]

Cold roux hot hot roux cold who to believe

[@shanepasha6501]

The rule as I understand it and have been doing it: Cold roux, hot milk. Hot roux, like in this video, then pour Cold milk. Lumps occur if you pour the milk all at once.

[@HeadlessChickenTO]

Granted hot liquid added to your roux is best, sometimes people don't think that far ahead or don't want to generate additional dishes. If thats the case, I find taking your sauce off the heat and whisk off to the side a bit will work out the lumps. Return your sauce pot to the heat.

[@DeeDeb4]

Thank you for advice on the milk ..who knew

[@ChefPerry]

You bet! ;)

[@keithjones929]

Hi Chef, Some years ago I has Cod on Mashed potatoes with a sweet white sauce on top.How did the chef achieve the sauce? It was delicious.

[@uaravinth8950]

very nice

[@dariosimone2383]

Mmm look good ,❤️

[@aladynamedSusan]

This looks tasty af

[@droan999]

I literally almost absolutely lost my shit when he didn’t pick up those rogue noodles for those excruciating 17 seconds.

[@U2BER2012]

This video made me hungry.

[@TyhlerNovac]

I always put in freezer for 10-20 minutes then I use thickens up a bit thicker

[@ChefPerry]

Great advice!

[@Александр-у8й6д]

I actually use very cold milk. It doesn't curdle or lump at all and nothing gets burnt.

[@manofknowledge1000]

garlic powder, onion powder, salt and lots of pepper, and a nice bit of smoked paprika. thank me later.

[@M5r.S5g]

Use fresh ingredients.. Thank me later

[@d.lawrence5670]

@@M5r.S5g, Add smoked pancetta...Thank me later

[@jynxjynx3068]

Interesting.....I never use hot milk, choosing instead to use cold. True, I have to stand over it and whisk for a few minutes while the sauce heats up so that it thickens, but anything that is worth doing is worth doing well. I also place a half onion in mine while the sauce simmers. Then I season with salt and fresh grated nutmeg. For some applications, I like to add a small amount of cayenne.

[@ChefPerry]

Oh man, I'm going to try that! Thanks!

[@jamig.7254]

Yummmmmmmm...

[@ΘΕΟΔΩΡΑ-σ9υ]

Can you put this in the oven for a crispy top?

[@xxxcrazypandaxxxx2694]

Can you use corn starch instead of flour?