This White Sauce Cannot Get Any Better: Morel Infused Bechamel Sauce

[@mordeys]

so my dad's sausage gravy was actually sausage infused bechamel.... heck the more I watch this channel the more I find out my family's recipes are actually fine dining.. no shade, I'm serious. I just thought it was good food. now I see how good it really was and why everyone always wanted to eat at my house.

[@stephandiehl3893]

ima have to change the name of my restaurant to Bubba’s Biscuit Béchamel and Burger Barn

[@blakereeder1714]

Southern white gravey is just a thicker bachemel they are related ... I litterly just thought about this today and I was dumbstruck

[@marcohernandez9674]

They all derive from the 5 mother sauces of classical French cuisine: bechemel, tomato, espagnole, hollandaise and veloute. ;)

[@rickross5421]

Hello can you help me with that ? You father used to infuse raw or pan/oven cooked sausage in milk ? Can you please further inform us about this recipe ? It sounds really good

[@mordeys]

@@rickross5421 he just fried his sausage crumbles and just as they started to get the little crispy bits he would put his flour in and cook his flour in with the sausage and grease. The sausage finished cooking with the flour. Then he would add just a little bit of whatever milk he was using, most of the time it was regular vit d but sometimes it was half n half or canned milk. It would let that tighten up then very slowly add milk or water if he used canned milk. Never lumped on him. He also would save back the grease from sausage patties or bacon and cook the flour in that for other sauces. One he addedd coffee and milk to, one he added chicken broth too. My favorite was frying up onions and canned mushrooms in bacon grease and cooking the flour in that. It could be made with any milk or any stock/broth. If he wanted it smooth he ran it thew the jam sieve. You could put that over any meat, pasta, noodle or potato. It was great as a base to casseroles. Made being a poor broke kid full and happy. Leftover chicken with that base poured over a 50 cent (at the time) bag of egg noodles and we ate like kings.

[@JadeStrawberry]

My uncle and I used to pick wild morels. After they were washed, the morels were rolled in flour and fried until golden then put on buttered bread and eaten open-faced. Your sandwich looks yummy.

[@icmull]

I buy them for $125... fml

[@giovanna722]

Where did the mushrooms grow?

[@theguildofsilence]

Just have to say this is the best technique chanel on KZbin for a simple reason: you go into detail about temperatures wherever it matters. So many places gloss over how hot pans should be etc.

[@Princetheone.]

The most reliable, accurate, non pretentious French cooking channel in KZbin universe 🤗🥰 with 💖 from 🇨🇦

[@Kulturjunky]

This is on its way to become the most valuable cooking channel I subscribed to. Great video!

[@FrenchCookingAcademy]

thanks a lot that mean a lot to me when people find my content useful 😀😀👨🏻‍🍳👍🎉

[@cookwithmonikatalwar]

I think too...✌

[@irenabe973]

Wow. nice

[@truth4004]

I agree. I am learning a lot thanks to the french chef. :D

[@LizzieWhiz]

Agree 100%. The instructions are simple and clear I subscribed and I just found out why my Bechamel sauce goes lumpy...invaluable information.

[@s.c7639]

I wold have chosen a different bread and pressed it so its somewhat flattened when ready to build, but i am completely overwhelmed by your vivid description of the upcoming taste experience deliverately achieved due to excellent composition. Sign of a great cook. What a fabulous sandwich.

[@campcookhenry]

This is like a refresher course from culinary school and my professional culinary career,thank you

[@FrenchCookingAcademy]

my pleasure 🙂

[@Startwithwhatchugot]

This sauce is said to have been used w/cod in the 1800's, which led to the Americanized version of tuna casserole in the 1950's. Idk where my research & creativity will land but I'm very thankful for this content.

[@terrykosowick594]

I love to see a chef who is seriously enthusiastic about the lovely food he is cooking! Thanks for this video.

[@coolerkin]

Check out Chef Jean Pierre

[@vagas99]

Wow I had no idea bechamel sauces could be made like this.. I don't think I'll ever make a plain bechamel sauce again. Also this sandwich look so delicious! It was thoughtful, not too much of any one ingredient. Does anyone know if the chef have a cook book?

[@deendrew36]

vagas99 he mostly uses a classic book by Auguste Escoffier. The Culinary Guide, I imagine it is called in English. Before long though, he should take his twists on the recipes and put them in a book of his own.

[@academiereparation3662]

@@deendrew36 The book will not be enough to learn without this channel and others...

[@oceandrew]

Whoa, that is one decadent croque monsieur. I like your style, sir.

[@FrenchCookingAcademy]

😋😋thanks

[@cmsmous]

2nd method is much much better!!! Thank you again

[@justsomedude444]

I've never learned so much from one video. Thank you.

[@jeanlancaster3818]

I have use a similar recipe for years when doing party or large snack size vol o vents. I use onion, celery, carrot, bay leaf, salt and pepper and sometimes add a quarter of a chicken stock cube when doing chicken or mushroom vol o vents. And do it the same way as you do. I find the white sauce version bechamel sauce (white sauce) to bland so pleased to see you do very similar way. You made my mouth water at the thought of it mmm lovely.

[@kzgc8y3n]

You absolutely KILLLED IT with this recipe. Just to be clear, where I'm from, that means you did an incredible job! I loved this bro.

[@sherryd3299]

I made this sauce tonight. I added cheese and minced ham. I put it on top of asparagus that were topped with poached eggs. Excellent low carb meal. I was delicious!! I could eat that sauce out of the pan with nothing else.

[@alfredorodriguez871]

One thing I love the most about this video is that he explains how it’s going to be properly eaten 🤌

[@barbaramcm8602]

Wow, the way you described how the sandwich was going to taste just made my mouth water. A "very" Moveable Feast.

[@FrenchCookingAcademy]

🙂

[@seanh1139]

Perfect instructions that make it easy to use these techniques for other dishes. I really like how you always say the heat you are using. That's a thing a lot of other channels ignore.

[@scruffyget]

It's so good to watch an expert, you are very good...…..Thanks

[@FrenchCookingAcademy]

i would not go as far as that but i am trying and enjoying learning new things 🙂

[@grantsomething]

the bite experience explanation is 👌

[@wogalwogal]

just found your channel its awesome - Im a Brit ( in Canada ) cooking a French Bechamel Sauce to make a Greek Mukasa ,, and thanks to you it turned out Great -- Earle -

[@margg2437]

I like how he described the experience of eating the sandwich

[@orangechicken3408]

My favorite channel right now

[@SilverTooth666]

My God Stephan doesn't fuck around. The sandwich looks like it's the best sandwich in this dimension and possibly the neighbouring ones.

[@gioknows]

Outstanding. Cheers from Ottawa, Canada.

[@FrenchCookingAcademy]

Thanks 🙂

[@theviciouschickenofbristol4779]

This clears up the confusion brought about by the sauce making theories from other vids. Well done.

[@clintonjones955]

...and CROC MADAME adds a sunny side up egg to the top? ...does it beg for Hollandaise or Bernaise (with some Fava Beans and a nice Chianti ) ...I like your style Merci Beaucoup

[@TheSakhalinka]

Thank you very much for taking your time to explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️

[@chefbambu9382]

Excellent explanation on adding flavors to the béchamel sauce. I look forward to more of your videos to learn more.

[@geee7672]

This is the best way to teach people

[@J_T_B]

this is my new favorite channel

[@jilllevieux]

Thanks,great teaching

[@normamalave6183]

Would Bechamel sauce work out using gluten-free flour and Agee butter with skim or fat free milk? Thank you, this video is awesome!

[@azfoxconstrutora]

Wonderfull !! I talk from Brazil, coutry of são Paulo state

[@charlesw9875]

Once you've blended the milk into the roux so that it thickens, you can do anything you like to it. It's bullet-proof. You can boil it, cool it, add stuff, whatever. Unless you stop stirring it occasionally, you can do whatever you like to it. It's amazingly resiliant.

[@judithabreucorcho4510]

THANK YOU FOR YOUR DETAILED EXPLICATION/TECHNIQUE TIPS. ? CAN I ADD TO THIS WHITE SAUCE RICOTTA CHEESE?

[@maggyfrancis9726]

Waaah I like it from Kenya in Africa

[@TheSakhalinka]

Thank you very much for taking your time yo explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️

[@John5ive]

haha, I love the play by play of the first bite!!!!

[@rcg5317]

Wow! This is brilliant. Using the morel as a flavouring agent then reuse it. Only the French 👍. I have morels in my side garden. Hope they appear soon!

[@TitoTimTravels]

The croque monsieur has been one of my favorites since the early 1980s. I got a scallop shell, stove top, croque monsieur iron back in my WIlliams-Sonoma days. These days I tend to go for the croque madame. Yes, the iron is not necessary, but it is fun. I have not seen the 2nd version of bechamel (hot milk), I will certainly give that a try!

[@margaretm.7079]

Absolutely delicious ! I wish I was in Paris.

[@michellem9275]

Bonjour! Thankyou for this recipe..I get confuse with everyone's recipes..yours is magnifique! 🥰🥐👍Merci

[@FrenchCookingAcademy]

Thanks for the feedback

[@ulrichlehnhardt4293]

Good idea to let the roux cool down and put infused hot milk in it. Thanks for the tip! For my taste you should whisk more heavily in order to avoid lumps..

[@antonioruaya5563]

Hi Chef Loved ur Bechamel Sauce how can i Have the recipe pls..thnk you i would love to make this for my Chicken and mushroom Crepe

[@shanepasha6501]

Wow!! I wish I was there. This way in preparing the béchamel sauce takes this mother sauce to a whole new level for me. Thanks Stéphane.

[@Q-BOT]

You are a wonderful sandwich chef, monsieur. That looks perfect!

[@FrenchCookingAcademy]

😋👍

[@KhasAdun1990]

This was like a love story between a Frenchman and the sandwich he was making.

[@isabellajones3367]

I have always made my Bechamel slightly differently. I warm the milk with the onoin, cloves, bay leaves in. Then I leave it to cool with the flavourings in it. I can leave it for a couple of hours. If I want the sauce for a 2pm meal, I will do this about 10 am.

[@platinumphone]

This explained a bechamel so much more than the previous 10 videos I watched. Thank you so much. I do have a question though. I understand butter and flour is like 1:1 but what about the milk? How much or how little do I add?

[@TheSamya2005]

wow that sandwich looks so good

[@parshant1236]

Can we first add anything whatever want and boil and cool it down and pour the cold milk in the hot roux

[@73twall]

Found this video while looking for a good sauce to go over my Swedish meatballs. Since I love Morels, I had to click. My god, that sandwich! The crunch! Made me drool. Introduced me to a new cheese. I also love Mascarpone, and I really want to try that infused Gorgonzola. I have to rewind a bit and listen to that crunch again. :) Great video. Subscribed.

[@mirabell4657]

One of the better movies I have seen about béchamel sauce. Thank you for sharing your knowledge with us. I also have one question: can I also make the sauce on buckwheat flour?

[@kenrique3653]

Good job chef

[@Muddlelin]

What kind of bread do you recommend? Thank you so much in advance.

That's a sandwich Mama mia IAM hungry now Thx for sharing

[@lucyvasquez1801]

love everything you do is very goo! thank you.

[@gislainesilveirawilson4963]

I love your explanation! So great! Thank you for teaching us! Hugs from Brazil.

[@Cremantus]

BAMM!!! What a creation... Thumbs up, man!

[@MsFatouche1]

I like you're accent.. when you say butter 😊.. looks yammy as always.. thank you.. greetings from Belgium🌻

[@valeriaberci5571]

Amazing skills ! Thank you for sharing with us. 😌👏

[@栗田美佐夫-p4k]

Great 👍

[@irenabe973]

Your content is interested and useful to me. Thank you.

[@NimrodTargaryen]

Thank you🎉❤❤

[@fdja001]

The sauce looks exquisite

[@nixodian]

Is it ok to use self raising flour or corn flour instead of all purpose to make the white bechamel sauce?

[@Thingybob]

Ha Ha Ha! I loved the explanation of the bite as it goes through the sandwich. I always layer my sandwiches with that on mind.

[@FrenchCookingAcademy]

😋😋😀

[@desireedoan9267]

This is the classics the perfect basics needed to cook amazing food

[@barywilliams3653]

Wow! This is the fansiest sandwich ever. Looks delicious!

[@renesagahon4477]

Just hearing you eat that sandwich makes me hungry

[@schoepfdrive]

Thanks!

[@wolfman011000]

You mentioned making a curry version by adding the spices to the milk? The spices in curry blends are oil soluble so wouldn't it be better to add to the butter and cooking the rawness out of them out there with the flour at that stage rather than with the milk? At least i was taught to bloom curry spice in oil/fats first while living in Hong Kong many moons ago. Thanks for all you videos, take care and God bless.

[@mindrules1566]

Which flour you used to make rouh... Wheat flour or all purpose flour??

[@Sisterfifi]

Fried Rye bread with ham, tomato and Dijon mustard inside. The top spread with a generous layer of bechamel and covered with a mix of grueyue and Comte cheeses then finished under the grill or in the oven.

[@FrenchCookingAcademy]

yummy 😋👨🏻‍🍳

[@deendrew36]

Sounds delicious also!

[@globalcetzen5271]

You just invented the ultimate Croque Monsieur crunch and mouthwatering ooze with that delicious sandwich...I could listen to your culinary instructions all day...JTD

[@michellejd7870]

OMgoodness! that looks delicious. I gotta go shopping.... Which bread would you suggest? Brioche?

[@chrismoore9686]

I have been making bechamel for years and flavoring it with cheese. However, the idea of using bay leaf and the other ideas is BRIILLIANT!! Also, could you respond with the type of gorgonzola you used? It looks so good!

[@FrenchCookingAcademy]

gorgonzola dulce (sweet gorgonzola )it’s a type that is made with later of mascarpone and gorgonzola 😋😋

[@chrismoore9686]

Thanks!

[@elsalisa146]

Never thought about doing an “infusion “ for a bechamel. Great lesson!

[@ethericfield9]

Je vous remercie! C'était sûblime! J'adore vos vidéos xoxo

[@matthewrace3532]

Thank you

[@NeoDon1]

Very Nice, Thank You, would you recommend adding saffron to this sauce as a flavoring?

[@CraigDG]

Bonjour Stefan, would it be possible and culinarily acceptable to make a Beetroot infused béchamel sauce in your opinion?

[@antoinemichaels4909]

love how you cook and explain as you go

[@joannemilbourn6424]

So delish.

[@EricValor]

Le sandwich magnifique! I wonder if I could get your opinion on mixing a little melted semi-sweet chocolate or the equivalent in mixable powder into the milk with 3 chopped chipotles (roasted jalapeno peppers), cumin, a pinch of saffron or just smoked paprika, a bay leaf, a little garlic and onion powder, some chopped cilantro, and just a tiny pinch of cinnamon (that's what I remember from watching a Oaxacan grandmother make mole using local chocolate sauce made from local cacao beans - they never give up their recipes). For the sandwich, I would do avocado spread on both bread slices, a slice of Queso Fresco, a nice slice of smoked ham, and a slice of Pepper Jack with the mole-flavored bechamel. Whip up the buttered and toasted bread, build sandwich, and place a fried egg on top with drops of your favorite hot sauce (you know my love for the Croque Madame). Et Voila! You have a "Croque Dama" (to mix French and Spanish). I was originally thinking of some lemon zest, nutmeg, fresh chopped dill, and cilantro with dungeness crab or salmon in the sandwich with some Monterey Jack but thought the mole' sauce was more of a challenge. What do you think? I followed your suggestions for the Pasta Quatre Funghi et Fromages to lighten up the flavor profile (www.ericvalor.org/?smd_process_download=1&download_id=802 on the page www.ericvalor.org/about-me/original-recipes/#recipes). I think it looks great but can't actually do it to test because I became quadriplegic. I can't even eat my own stuff and I could really go for a big plate of Spaghetti Aptos right now with a bottle of Barollo. Let me know your thoughts on the mole' sauce idea. You said go wild with the bechamel so I did. Let me know if went off the reservation.

[@FrenchCookingAcademy]

ok let me digest this 😀😀. first let me start by saying that i love your motivation and how keen you seems to be to find new twist and flavour . regarding the mole style you it’s sounds good but you are dealing with a lot of strong flavoured ingredients here and some of them will try to overpower each other so you have to be very crafty here . example chipotles and saffron are strong with drastic different style of flavor. same for the bay leaf . one bay leave will leave its trace in anything you make o matter what . so my thinking here and the biggest challenge you will face, is getting the ingredients to work together. and this is the hardest with strong flavored ingredients . similar to this your crab , fish sandwich . do you want a crab taste or a fish taste ? don’t forget that less is more . mixing crab meat with fish of different kind will give you a random seafood taste that is not so special after all . so again you need perhaps start with single tastes and few additional spices to know what works. regarding certain ingredients like avocados, can they be eaten warm or be cooked/ grilled . i cannot recall an avocado to be that nice. so to summertime regardless of what you are making pasta or sandwiches the rules are 1 less is more let each ingredient express himself before adding more. 2 make sure that when using multiple ingredients , they all complements each other. that will lead you to something . for instance try to eat a small piece of raw salmon ( sushi style) with a piece of fresh pineapple and see what happen taste wise you will see what i mean. take care

[@EricValor]

Thanks so much for your advice! Yes, the crab or salmon was supposed to be a choice, not together. We know here they don't go together very well. As you said, it's not so special. The mole is definitely a challenge because grandmother was going fast and I don't think she had seen a measuring device (other than her fingers) in her whole life. And she wasn't gonna write anyone anything for my gringo ass. I am lucky she let me watch. Whatever she did turned out heavenly. I should look up other mole recipes for a sanity check on amounts but last night I just wanted to run it b you in general just to see if I was just punch-drunk at the late hour. As for avocados, yeah they work lightly grilled but I mostly have them in grilled (fried) cheese sandwiches which is basically what Croque Monsieur and Madames are (just SUPER deluxe).

[@FrenchCookingAcademy]

yes at the end of the day it’s all trial an error but it’s super interesting to try and taste various combination. that is best training for the pallet 😀😀👨🏻‍🍳👍 good luck

[@camcuoi9444]

Hi French cooking how are you? This sauce can be used for Spaghetti?

[@lelereog]

How much milk do we need to make the bechamel slightly thinner? Thanks

[@dertobbe1176]

Very good idea to flavor the Milk. I am not a professionell Cook, but i like cooking very much. Thank you for your Videos 👍✌️

[@wiamhaddani]

Loved you because of the ham and cheese part...gorgonzola love it

[@Ceetvair]

Man, I love your attitude :D great video

[@adamgrimsley2900]

When do you have cold roux and when do you have a hot one?

[@bl9531]

Bien content d'avoir trouvé votre canal - merci - salutations du Québec

[@FrenchCookingAcademy]

merci à vous et bienvenue 🙂👨🏻‍🍳

[@alikockaya76]

4:08 “important to kill the flour taste!” 7:27 “kill it again”. lol gotta make sure that damn flour is dead folks, kill it twice

[@elenagonzalez8750]

bruh

[@gregorytoddsmith9744]

Smoke that flour! It's there to make you thick. Yum! Leave the starch powder in the grocery store. Tricks don't trump art.

[@LyndseyMacPherson]

LOL! And I didn't know flour had a bad taste.

[@omma-llama7860]

In the US, at least, flour must be cooked due to bromine levels.

[@LyndseyMacPherson]

@@omma-llama7860 Good lord, I had no idea. Glad you mentioned this. Just read an article on a reputable site about bromide in flour. For anyone who likes to eat dough in the US at least, this is a serious concern.

[@danimal72010]

I have to make this!

[@campster5280]

. Best Bechamel sauce I've ever made !! .

[@FrenchCookingAcademy]

happy you liked 😀it

[@didirobert3657]

What if you first sauté diced onion, in the heated butter, and cook it down a little before adding the flour, cooking that together, and then adding cold milk? I guess my question is, is that a béchamel sauce, or something different?

[@irenabe973]

I'm learning a lot. Very useful and interesting content. Thank you.

[@FrenchCookingAcademy]

glad to hear it is useful 😋👨🏻‍🍳😀

[@midnitediverb7972]

Magnifique!