Secrets to a perfect Bechamel – White Sauce | Christine Cushing
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I will teach you how to make the perfect Bechamel, the most popular French mother sauce, with my simplified, foolproof method. This creamy white sauce will be …
It's similar to my Greek mom's. I just use a pot with a long handle and move it out of the flame for a minute, I keep whisking, then I place it back when I'm ready to finish the saue. I also prefer warming the milk first. Along with salt, pepper, and nutmeg, add a little white pepper.
In a cat iron pot the heat is retained so still cooking even when of the heat
So 80g of butter & the same amount of flour. What about milk?
Amazing ❤❤❤
Thank you so much.. so well explained every step 👌
For a second, i thought she was Tina Fey.
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
🙏💜🦸♀️💃🥰
You said it’s equal butter and flour but in the recipe it’s not ……..
That's the usual way how it's made ..
No secret lol
i followed ramseys way n got lumps.i followed this vid n got great sauce
chef Christine, what do you say to someone who asks if it's ok to freeze bechamel?
Need to learn classic crepe 😋😋😋
What does the wolf say? “1:06”
thank you
can i use coconut milk instead of regular milk.?
i am lactose intolerant
What about the salt and pepper?
80 ml flour? Um, isn't ml a unit of measurement for liquid? smh
What kind of milk are you using?
Greek moussaka…hmm
.yumm…
95 ML of flour??? you meant grams right?
Thank you!
This is the best tip recipe ever, but I never use nutmeg in any savory, it’s my taste & the family
When did she add the salt and pepper?