Secrets to a perfect Bechamel - White Sauce | Christine Cushing

[@TokyoKazama]

Turning off the heat before adding the milk is a very helpful tip. No more clumps people.

[@khalidcbm4718]

and if you have already ready cold roux you need to boil the milk first then add the cold roux

[@johndurrant9144]

Yes, but HOW MUCH MILK?

[@johndurrant9144]

@Nainika Jidesh thank you

[@brandofhero]

I wish I watched this first. Mine just went grainy.

[@tammyt.b.1078]

I leave on the heat, just whisk, no lumps.

[@MsKK909]

I’m from The South and once knew an old man who had worked in famous New Orleans restaurants. Many Creole and Cajun recipes are roux based. Instead of making a roux for every order, which could be very time consuming, they made huge batches of it @ different stages...light, medium, and “chocolate”. They kept them in the fridge and scooped it out as needed. He said that the secret to having no lumps in a roux is to have the elements of the roux opposite temperatures...... cold roux,/hot liquid or hot roux/cold liquid. I’ve always used this method and have never had it fail me. Such a simple, easy, and effective trick. I’m enjoying your channel so much... thank you!

[@arul1436]

i have a street food corner and i plan on selling white sauce pasta, will it be okay to let the bechamel sauce sitout 4 hours? or how long can it sitout?. only sauce. pls reply. And how many ppl can i serve it with these ingredients? pls reply.

[@LA_Viking]

Where I am originally from in Louisiana, one has to drive north to get to what most call the "Deep South." You are correct. Even a lot of serious home cooks will prepare roux ahead of time and refrigerate and/or freeze it. It saves an enormous amount of time when one has a sudden unexplained craving for gumbo or jambalaya.

[@justinhongeva9996]

Interesting comment. I use to work in a 5 star restaurant, I was very green and didn't have formal (culinary school) training. I remember often using cold roux in the manner you stated. Never asked why, but now I know. Thanks.

[@mogbaba]

You can also freeze it.

[@NickGroves-fz7in]

Cold roux is actually called Beurre manié, FYI.

[@nellywellyboo2383]

Hi Christine! This is Fiona writing this comment on behalf of my mother who is also named Christine! My mom has cooked lasagna for us for a few years now and her recipe is absolutely delicious but she has always struggled with her bechamel sauce. It always took her a really long time to make and it would always end up being lumpy which would make her feel really bad. Today I found your video and showed her your method and she gave it a go and she was able to prepare it in under 5-7 minutes with no lumps or issues at all! She is so over the moon with how easy it was and she wanted me to send you this message thanking you from the bottom of her heart!!! She's been singing it made my day all afternoon 😂 so Thank you Very Much ❤️❤️❤️

[@ChristineCushing]

I just saw your comment now and wanted to say how happy I am that your mom made a great bechamel with my technique. Thank you for sharing 😀

[@nellywellyboo2383]

@@ChristineCushing aww thank you for taking the time to reply to this message. My mom is swooning. Ever since she watched your video over a year ago she has been making her bechamel sauce your way only and has shared it with family and friends so thank you! 😃

[@NerissaReyesMathay]

@christinecushing I need your best bechamel sauce recipe for eggplant lasagna 😋 thank you 💐

[@NerissaReyesMathay]

@ChristineCushing

[@bellymoo]

Every other attempt to make a roux or bechamel has been a hit and miss, but this was absolutely foolproof. Nailed it on the first attempt. Your rationale for some of the steps are really helpful. Thank you Christine!!!!!

[@ChristineCushing]

That is awesome! I'm so glad my method worked for you. Stay tuned for more videos. Please subscribe so i can keep producing them

[@louden1313]

I totally agree!

[@patrickmcgowan8770]

She burnt her butter....?

[@DarthEcoli]

I made my first pastitsio over the weekend, and either got extremely lucky, or I'm just that damned good, lol, but the bechamel, and roux turned out well. To critique myself, I feel I added a bit too much penne pasta, which took away a bit from the meat and bechamel sauce. Also, I will be adding nutmeg to my next bechamel.

[@milikarawaqa7545]

You totally nailed it on the details.. thank you..

[@troybowman221]

Awesome! Tina Fey teaches cooking!! LOL thank you for making it look easy I'm going to try it

[@hanaadil8924]

I'm 19 years old - and relatively unexperienced when it comes to cooking. I even messed up by adding too much flour in the beginning, but I was still able to make the bechamel! Thank you!

[@Fredrick656]

AHAHHAHAHAHAHAHA

[@Lillian-ox7pd]

You're 22 now🙂

[@lionelmessi4l1fe92]

I have made countless lasagnes over the past few years, yet every single time I make it, I always watch this video. Thank you so much you much, you've made something that can be quite difficult super easy and simple.

[@ChristineCushing]

You are so welcome!

[@rulebritannia2500]

Hi Christine. I’ve always struggled to get a thick sauce every time I make a Mac and cheese, but I watched your recipe and it was so thick and gooey and delicious! Thanks a lot!

[@ChristineCushing]

You are so welcome!

[@DeinMutter457]

I just tried your recipe for the first time and it worked!!!! YOU ROCK CHRISTINE!

[@ChristineCushing]

Lalla Meera so great !

[@romystevens3876]

This video is the best Béchamel video out there. I always forward it to people when they ask how I make macaroni cheese.

[@ChristineCushing]

Thanks so much. That’s why I wanted to make this video, so I’m glad it has helped

[@MoistureVaporatorFarm]

I just made one of the best béchamel sauces i have ever made and I am a ten-year catering vet. Great instruction!! 😊

[@ChristineCushing]

So great that you followed and loved the results ! It’s all about the details.

[@winstonedwards]

That tiny box grater is the cutest thing

[@Imwired247]

I've worked this method twice now. It's GOLD! Next level mac 'n cheese with bacon...achieved. Thanks!

[@ChristineCushing]

👏👏💪I LOVE it! So great. Keep the cooking coming. Glad I could help.

[@Imwired247]

@@ChristineCushing I sub'd...you earned it!

[@theonewiththename5867]

Made my best bechamel today while making baked mac n cheese, now i can reach perfection with your tips

[@Bim310]

Great video. I've made it for years, but without the nutmeg and it's fine, but I'll definitely try it next time. Bechamel is the foundation for so many great meals. Add some cooked pork sausage, salt and pepper and you have the gravy for biscuits and gravy. Add cheese and a touch of mustard to the bechamel and you have a mornay sauce that goes great with any macaroni for home made mac and cheese. To the mornay add some eggs separated and with the whites whipped and bake for a cheese souffle. Not nearly as difficult as we're made to believe. But they all require you be able to make a roux first which as you point out is the basis for so many cajun and creole recipes. Your roux instructions were spot on. Thank you.

[@ChristineCushing]

thank you for watching and for your kind words.

[@limarosalind2802]

I watched this a little late in the making...but quickly amended it! Thank you! Putting off the flame is a life saver!❤

[@ChristineCushing]

you are welcome

[@zuggazz]

Thank you. Tried it today it went perfectly, really good, used Garbanzo Flour and it worked wonderfully.

[@lyapambewe4159]

Thank you! The whisk and off heat milk pour is brilliant. First time EVER am making a sauce without lumps in it. Thank you!

[@mitchellwatson8515]

you would make the coolest grandmother

[@Rin-of8kj]

i just made this for a tle project and it turned out so good! i've made bechamel sauce but never did the turning off the heat trick, this sauce was so creamy and delicious. tysm!!

[@Baladhya]

YES! Love it! Take it off the heat...Adding it all at once after the initial milk to roux moment! THAT's why you have always been one of my favorite chefs! Bold! ευχαριστώ!

[@ChristineCushing]

David Brown thank you so much !

[@nonenoneonenonenone]

It's much faster to mix the milk in over the heat, comes out fine.

[@ac158]

I learned how to make that when I was 12 years old because I loved my mother's and grandmother's creamed salmon on toast and crackers. Scandinavian classics still love it to this day and I'm 65, and you're doing it just like Grandma taught me

[@stevenbianchini3516]

Hello, first time on your channel. What a great demo on Béchamel sauce. I'm in the restaurant for 35 years and still learning Perfect. Thanks for sharing.

[@ChristineCushing]

My pleasure. This is my way to make sure you don’t have lumps. Thanks for watching

[@onlytoday2251]

Thank you, we have been following your culinary journey for years. We bless you and pray that your continued journey is filled with joy and success 🙏💜🦸‍♀️💃🥰

[@cocamelonsurvivors1948]

I LOVE HER! I watched her cooking show all the time. She is so funny. Thank you so much for the video. MUCH LOVE FROM CANADA ❤❤❤❤

[@ChristineCushing]

Thank You! I appreciate it. Thank you for watching and glad that you found me here on KZbin. See you in the kitchen.

[@luulas6037]

Thank you very much. Yours is the best video I came across. Made mine while watching your video and it is good this time.

[@ChristineCushing]

Thank you that is fantastic !

[@Lya482579]

I stumbled by your video on accident as I'm looking new recipe ideas... boy! am I glad I did! Thank you for your thorough instructions. I've subscribed and I will be watching and Learning more from you, now. I'm so excited, thank you again. 🤗

[@ChristineCushing]

Lya482579 thank you for the Sub ! Keep on cooking and watching

[@vanessaestevez6556]

Thank you ! Tried so many times but with your video i got it right!

[@mooka4515]

I love bechamel sauce but have always found it difficult to make. This helps tremendously. Thank you! σας ευχαριστώ

[@ChristineCushing]

Thank you so much for your comment. I hope you try it my way. Parakalo! Stay well.

[@taniayeasmin5483]

Wow very good recipe thanks for the Shere

[@maryannnagamatsu4154]

hello ma’am I just want to say thank you so much for sharing your recipe!! I made it perfectly right following your instructions and tips:))

[@ChristineCushing]

My pleasure. That is fantastic!

[@georgievang77]

What kind of milk did you used. If i don't have whole milk, can I use 1% milk or it has to be whole milk

[@maryannnagamatsu4154]

Georgie Vang I used plain freshmilk

[@julespearce8852]

This is the difference between a good roux and a great one, thanks for the steps!

[@tahminabegum6408]

Hello,I've been watching all your recipes and this really helped me learn in a short time . We all should take our time and appreciate your great and hard work. It has made cooking greatly easy then before also for you we have come to know that these all can be made with less ingredients and yes yet it tastes good & the same. For you we've really learned how to make varieties of dishes. And this has made it so easy and excited to do. So we would really like you to thank you for sharing us this amazing recepies .

[@ChristineCushing]

That is such great feedback. I really appreciate it. It has always been my mission to get more people into the kitchen and give them confidence. I'm so glad it is helping your cooking skills. Stay tuned for more fun videos.

[@fryyng]

i have a sauce assessment tomorrow morning and this is a lifesaver

[@ChristineCushing]

Perfect timing. I hope it went well.

[@carloseduardogoncalves2816]

My name is Lucila, I'm from Brazil and love you forever for sharing this!!!

[@harvemedharvemed7796]

This was so good. Thanks. No more store bought sauce.

[@ChristineCushing]

Absolutely !

[@Lepibel]

i am actually making this too for my moussaka. it turned out so great. thank you very much for this recipe

[@ChristineCushing]

With pleasure. The moussaka is on my top ten recipe list for sure.

[@DelightedSAfrican]

I love your recipe, but only have long life milk. Twice before I have not been able to thicken the sauce using long life. Have you any advice? I also see other bechemel sauce recipies contain onion and bay leaves for flavour. What is your take on that?

[@hasandutton5498]

Your recipe made my lasagna legendary thank you

[@ChristineCushing]

That's what i love to hear. Legends in the making. Lol. Thanks for your comment

[@harrodsfan]

Thanks for the post. You made it easy and straightforward. Y'know we sometimes struggle to make bechamel sauce here in Greece, especially trying to avoid it getting lumpy😂

[@ChristineCushing]

Glad it was helpful!

[@2YLITE22]

This is the technique I prefer. Thanks Christine!

[@ChristineCushing]

Thank you so much !

[@andreadejarnette6733]

Hi Christine, I made this bechamel sauce exactly as you made it and it was amazing! I'm trying to cut down on cream in my sauces and this is the perfect sauce for that. Thank you for sharing I'll keep watching love watching you and loved the video on your father's past Ito.

[@moreennssebaggala2393]

Which flour exactly do I use to make the sauce

[@jes5288]

newbie here...love your recipe simple but helpful..thanks for uploading

[@ChristineCushing]

Thank you !

[@eyesea123]

Moussaka here I come! Thank you!!

[@ChristineCushing]

My pleasure. Let me know how it turns out.

[@REALUScitizen]

Fantastic video !!!! To the point and clear teaching! Thank you.

[@georginapritchard4462]

Thanks for the crystal clear instructions! you look like Tina Fey!

[@ChristineCushing]

Thank you ! Yes Tina and I go way back ( in the doppelganger category). I'm glad you enjoyed video.

[@chedricafrente8558]

Thank you very much this video is really helpful for our white sauce presentation in our school ❤️❤️

[@ChristineCushing]

That is great to hear !

[@nev17]

Thank you so much! First time ever I made this sauce and it was a success! So yummy and your steps in the video were easy to understand and follow. Warm regards from Australia 🇦🇺

[@ChristineCushing]

That is phenomenal. ! Love it. Hope you are well in Australia .

[@fatosdas3631]

I had forgotten how to make my mum's sauce when we were young thank you for sharing this xx

[@ChristineCushing]

With pleasure !

[@danonecuvisine]

Great video! I was always frustrated with how my bechamel turned out, but this method is awesome. Thank you for sharing.

[@ChristineCushing]

That is just great! It is really about these details right? Thanks for watching

[@canneddust]

Wonderful video! Thanks for sharing!

[@ChristineCushing]

You are welcome

[@andyzell6982]

You are extremely genuine in your presentation...Love you!

[@ChristineCushing]

thank you Andy! Stay tuned for more videos

[@CuriousLittleOne]

Thank you for showing us such an easy yet foolproof technique for the bechamel sauce, so many people complicate it. Will forever be using your technique, love from England just south of London country side ☺️☺️💛

[@sproutneat]

Never tried Bechamel, but I think this just gave me the right motivation

[@imbatmanireallyam9122]

Wait what? Did u never eat lasagna? That has Bechamel sauce in it as well. Trust me, your fellow human being.. Make it and enjoy! It's really good!

[@sproutneat]

@@imbatmanireallyam9122 Just realized how much I am missing... Making it over the weekend

[@juanitathorne6084]

Girl the Bechamel is lovely

[@hilariajgaton5281]

Thank you kindly for this instructions! I was looking for a Bechamel sauce made easy, but with great results, that do not make me panic in the process. This is just the perfect recipe!!👍⚘

[@gamerunik3592]

I've been strugled making bechamel.. n this video has helped me alooooottt.. thank u 4 the tips 😘😘

[@ChristineCushing]

My pleasure. I'm glad I have helped up your bechamel game.

[@thetruth156real3]

Gamer Unik You’ve struggled spelling struggled!😂👍

[@irishweeb2370]

@@thetruth156real3 you've struggled with grammar!

[@carolmontalto622]

Thank you for including tips while making this recipe, switching from wooden spoon to whisk helped me to stop making dumplings. Carol

[@jeffreysearch]

well done for lovely sauce .... well explained Sweetie.

[@tardis9905]

Terrific recipe video; great explanation and presentation! Thanks for taking the time to make and post this video.

[@ChristineCushing]

My pleasure !

[@abefayenat]

Hi , omg you look like actress Kimberly Williams-Paisley 😊 thank you for sharing this recipe Will try soon ...

[@JoJo-hl2nn]

I use this technique for white sauce, gravy etc thank you so much. Lumps was my biggest prob, every time. I’ve not had a single lump since I found you. Thank you so much

[@nonchalant5315]

thank you for this! I will try to do this tonight for our little meal

[@annjean8709]

Great tutorial video! Thank you for sharing.

[@lindacosgrove7918]

I searched to make a sauce for my “lemon ravioli” (Trader Joe’s) and came across this simple recipe. I added 1 tbs of minced garlic with butter, and replaced Juice from 1 lemon instead of nutmeg after milk, then a bag of baby spinach chopped and poured over my ravioli; thanks it was “quick, easy and delicious I tested on my 4 strapping sons:)

[@-Name-here-]

Very easy to follow recipe, I will be trying this tonight. Thank you for the helpful video! Update: it worked very well! I have never attempted to make a roux or bechamel before, but it was smooth and delicious! Thanks for the great video!

[@hughecat]

Fantastic! Good basic to build upon!👩‍🍳

[@ChristineCushing]

Thanks for watching

[@karoinaadamska6659]

It’s great ! I never thought that could be so easy ! Thank you so much for sharing with us with this recipe 😍

[@ChristineCushing]

Karoina Adamska my pleasure !

[@cynthiamuina5618]

Thanks for this vid. Will try for homemade Mac and cheese.

[@iamLyssaMarie]

OMG I want that grater!

[@chrisgarris7893]

Thanks for the recipe from way down under in Australia. Evharisto kookla moo!

[@annammaushajacob5074]

Great..I understand you used 1L milk for 80g of butter and 80g flour

[@SorrentoShore]

Awesome, I have ricotta to use so I'm going to make a spinach lasagna today using this bechamel recipe. Such perfect instructions, tips and method : )

[@spinaway]

I add a teaspoon of english mustard, it makes it delicious for cauliflower cheese.

[@ChristineCushing]

Oh yes, i do agree. Thanks for watching.

[@catecurl3790]

Mmmm.. just found you!! Some of your techniques are ones i employ. So your instructions naturally resonate with me ☺. Im learning each time i tune in. Thanks for sharing about your family and experiences, its like being offered a little gift we can carry with us for all time. 😚 x from Aus

[@rxlo1062]

Excellent job, Looks great 👍

[@ChristineCushing]

Thank you for watching

[@philm3509]

Watched your vid twice only because I wanted to write down things. You're interesting and I like cooking so constantly looking how to do things. I like the fact you don't drag thing out and are straight to the point unlike other boring long ass posts, so thank you for that.

[@ChristineCushing]

Many thanks!

[@DarrealD]

Maybe beginners luck, but came out great. THANKS!

[@ChristineCushing]

So glad to hear ! You gotta be good to be lucky! LOL

[@maryaliftiras7591]

Hi Christine i just found your channel for pastichio and now your béchamel sauce i just wanted to thank you i loved how you make your dads pastichio it how i make it alot don’t put what you put i said finally someone like me im greek also so thank you very much ill always be following your channel god bless you

[@ChristineCushing]

Thank you so much !

[@MrG10E]

Tina Fey!

[@ChristineCushing]

yes... I wonder if she can cook. Thanks for watching

[@flounderfish7402]

@@ChristineCushing honestly, I love the fact that you look like her.

[@jackpadz6079]

@@flounderfish7402 Christine is prolly more talented.

[@violetselene244]

Omg yes!

[@mojazu]

As soon as the video started I scrolled down to see if someone already had posted this haha.

[@sherrym5739]

I finally made a Béchamel sauce without lumps. I used oil instead of butter and it didn’t quite make a roux. I also used almond milk. Following the rest of the recipe and your process - perfect sauce!!!! Thank you so much

[@annetteakaveka4532]

I used to make this since I was a teen to make my tuna casserole or chicken casserole, without nutmeg but garlic salt n pepper.

[@georgievang77]

Will be trying this recipe out! Thank you for sharing! It's a keeper!😊😘❤❤🖒🖒

[@georgievang77]

Can I used 1% milk. That's all I got on hand. Lol

[@pauliejomama5381]

You resemble Tina Fey! That's so cool

[@livvhauber6195]

Italian Tina Fey

[@bluelilly5995]

True

[@Caz1242]

I thought that! I scanned the comments to see if I was the only one 😄

[@lv5344]

Omg yes! Thats the first thing i thought. 'Isnt she from tv?🤔 or that comedian actres" ahahha

[@tnt8092]

@@livvhauber6195 Greek actually

[@wisskier]

Thanks this was helpful in my first purposeful attempt at making a bechamel. I added parmesan and then poured it into sauteed vegetables and chicken with mushroom broth. I can't wait for our guests to arrive.

[@ChristineCushing]

How awesome is that? How did it go?

[@wisskier]

@@ChristineCushing it went well, even I was happy with it!

[@brittalbach416]

Incredible ! So, turn off the heat is the key ! well, thanks for the tip !

[@ChristineCushing]

My pleasure

[@rosiehamshere4119]

Hi Christine, typing this from Melbourne, Australia. I just made my first (successful) bechamel sauce for a lasagna i'm making for my best friend who has just given birth. Thank-you so so much.

[@violinandgaming8174]

So I messed up on the sauce it came out to thick so I started at more milk and it didn't taste right so I started adding a lot of hot sauce and it actually came out very good I appreciate the video it helped me alot.Thank You

[@kt9190]

The pasta queen also Makes a beautiful sauce

[@joanedwards3654]

Love this recipe. Really easy to follow and sauces comes out great every time

[@SameerSherwinKhan]

Great tips! This is by far the easiest, unclumpy Bechamel I've ever made.

[@ChristineCushing]

That's exactly the purpose of this video.

[@robyngranberry9044]

Christine, I have just discovered you and am so excited about trying some of your recipes. I have a non cooking question: I notice that in some of your videos you seem to be using a portable cooking eye (electric)? Can you say what that is. My gas range is a low temp range and there are times when I would love an electric eye. Thanks!

[@ChristineCushing]

Thank you and so glad you discovered my channel . Regarding my portable burner, it is primarily for use to be able to face the camera , as it's tough to shoot too much on my stove behind. I went for an induction burner, which heats up super quick but has some other quirks that take a bit of getting used it. You also need to make sure your cookware is induction compatible. I would recommend it as a secondary option to get high , as long you are aware of what I mentioned above. I hope this helps.

[@TheRealXochitl]

Going to make pizza tonight and make it a white pizza! Thank you for the recipe!

[@ChristineCushing]

My pleasure

[@Lpement]

Thanks so much for your instructional video! Btw, has anyone ever told you that you look like Tina Fey?

[@ChristineCushing]

Many thanks. Yes, I do get the Tina Fey lookalike often.

[@voiceofwisdom9596]

This turned out great, sauce was delicious.....What I use this béchamel for... I would like to share with the rest....this is my mothers recipe...boil 5-7 eggs until hard boiled...slice it up...steam or boil a bunch of asparagus until tender....mix eggs and asparagus together in your white sauce and serve it on a couple slices of toast for breakfast...it's delicious! Ask my mother...lol. Plus I have sauce left for some creamed vegetable's too.

[@ChristineCushing]

That's awesome. Thank you for sharing and watching

[@slickrr69]

AWEE YOUR THE BEST, SO EASY AND I TRIED IT AND IT WAS SUPERB!

[@rayleenjacobs7876]

Thank you so much.. so well explained every step 👌

[@ChristineCushing]

Yes you can make it with course semolina. It will have a bit more texture and you might want to add a touch more milk but it will be great still.

[@nimamaster6128]

Thank you! It was my first time making bechamelle, it thickened so fast i was surprised!

[@ChristineCushing]

Amazing !

[@mkduffey5199]

"Now I just add the rest of the milk all at once, dare me to do it?" lol, thanks this help a bunch, I always have struggled with lumps..

[@ChristineCushing]

Aweosme

[@rulerb2]

honestly adding it like the first time she did it one more time would make a silkier sauce and come out better but its only up for preference :)

[@thomaselliott573]

You can see the lumps in hers. This is not correct. She does not understand. There are several errors here. Look up Gordon Ramsay white sauce

[@binyammamo6454]

Thank you, this is exactly what I was looking for.

[@ChristineCushing]

perfect

[@veeveegem]

I'll just comment that you've used 1L of milk here so the next time I find your video, my comment's gonna be at the top😂

[@TUFAAX411]

Make a new one lol it's not top comment anymore ,😂😁

[@shannonmhiggins]

This is what I was just going to ask to be sure!

[@veeveegem]

I have no memory of this whole thing. I don't even understand my own comment. 😂😂😂

[@rolirolster]

@@veeveegem Lol, it's because she didn't tell us how much milk she used, and I, along with everyone else, was just going to ask how much? :-)

[@usmaniqbal9207]

@@veeveegem check the disrecereption lol

[@ColombianMusclePapi]

Thank you! I'm gonna make your sauce for the Egyptian Pasta I am learning to cook this week.