Escoffier's Sauce Bechamel 

I would recommend that you go to the Stella Culinary home page and listen to our audio lectures. Between that and our videos, it will give you a very firm foundation in cooking technique. Do you already work in the restaurant industry? If not, I would recommend getting a job at a good restaurant, washing dishes or working salad station, and work your way up from there. Shoot me an e-mail if you have any questions. Good luck!

Great work, thanks chef

Talk grams, esscofier was from France

It would have been some sort of non-iodized salt like sea salt or what we know today as kosher. Since kosher is the go-to seasoning salt for most chefs, I just specify it in my videos because that's what I have in my kitchen and what I recommend people use.

One of my dreams is to be a chef and restaurant owner.......I need to accomplish this.

That's not Escoffier's original recipe.

why not sweat the onions and meat in the same pot , then add the milk? just curious if there is a reason

Where's the cheese cloth we you starin the veloute?

👍

Veal chunks eh?

Why wouldn’t you use the onion-veal-butter, to create your roux? Too much oniony veal flavor?

Your roux has to be cooked 3 minutes ... instead it will taste flour !

Well done sir. Escoffier would be proud.

How devine

Am I correct in assuming this is a stab at Carem's version morphed into August Escoffier's later version ? Good for the history lesson but waaay to impractical for a basic sauce needed in double quick time. Much greater control of the Blonde Roux consistency if you gradual add the Milk to the Roux.Why did you plump for the Rosemary sprig over the regular Whole half Onion Piqué,is this Carem's version?