Clarify the butter first before you add the flour. It will help smooth it and aid it from not burning when your cooking it. If you see brown spots in your sauce it’s because the heat was to high.
Yes definitely. Though I find it so weird. The French made Bechamel sauce centuries ago and they said not to add Black pepper as it ruins the look. Yet they go and add nutmeg to it??
@warnerboyz5495 The nutmeg doesn't stand out as much as it diffuses into the color. Black pepper is like whoah why there are black specks in my sawze!!!!
i think adding more butter is what gets it that saycy texture. most RU-vid videos add equal amounts of butter and flour which doesn't make it look as appealing as yours does.
I think it isn't necessarily by measurement, it's more about figuring out the right proportions. For example, if you've ever made a cream gravy or a roux, you know that the fat and flour mixture has a certain look to it if you have the proportions right (personally I think the person in this video didn't add enough flour, I would've added another tablespoon or so). And the same thing with the amount of milk.
Huh. Interesting. So, as opposed to a cream gravy, which this is very similar to, you cook it to a thicker consistency, like that of paste. And the color is very white, so you aren't cooking the roux until it is dark, like chocolate, like when you make a roux for gumbo.
I said the same thing😬 I was expecting something different🤦🏽 I was like🤔 you mean to tell me all this time I was scared to make bechamel sauce when all it was is cream gravy base.🤦🏽😂
I like how you didn’t give amounts, temp, or time for anything.… for a tutorial video. In the next video “to make bread just throw in some flour and water. Whatever looks right will work” 😂😂
@@Toastfrench4 Search for Classic Mornay sauce on The Spruce Eats. It'll be dates May 4, 2023. As written it's great. However, I take it up a notch by changing the Gruyere to one ounce and use Fontina for the other ounce. As far as the parmesan in the recipe, I only use an ounce rather than two. Parmesan is salty and can overwhelm the taste.
@@TwistyTrav Yeah, you have to cook the roux a good two minutes before adding the milk. Just stay very close by and take it off the heat if you're concerned with color.
