Nice classic bechamel ! Also guys, you need to be very careful with the temperature because the sauce will keep thickening a little while after you stopped cooking it and it can happen fast. You can also add grated cheese (like comté) to your bechamel and you'll have the base for a soufflé. This sauce also works great if you want to pour it over baked cauliflower.
Merry Christmas from America my beautiful teacher! Bechamel is in so many of my dishes and my partner is obsessed with all the creamy dishes I use it for!
Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest and a marry Christmas to everyone
@@politelady123 if you add cheese to bechamel that makes it a cheese sauce, so you do add cheese to lasagne but not in the bechamel. I guess there's nothing to stop you trying it, though it will be a bit different. But cheese sauce is yummy anyway!
The version you mentioned is the original French beschamel recipe and they still prepare theirs that way. I personally like the Italian besciamella better.
@@matthewwalter67 Yeah, I'm sure he knows that too, but no-one else does so that's why he didn't say it and I didn't mention it. Cheesy béchamel makes more sense to people than Mornay, which is the definition of a Mornay anyway.
The bechamel I learned to make for lasagna you have to bring the milk to a soft boil first with a piece of onion, some peeled garlic whole and one bay leaf. And then make the sauce with that milk.
nice trick, but usually the lumps form if you add to much milk, or you don't whisk hard enough. would definitely recommend to do this, if you have arthritis.
I dunno if it's just me, but that looks like the base to my grandma's white gravy. Used for sausage gravy, over chicken fried steak, chipped beef gravy... Have I been eating bechamel this whole time?
Yes you have, Sauce Bechamel is a timeless basic recipe, that is known in many parts of the world. Here in Germany this basic sauce is the base for many sauces, white or brown, depends on what you ad to it, cheese, stock, herbs etc... but by all means I would suggest to put a bit of lemon juice to it...hope you don't mind Vincenzo..
That's a great idea! Using ricotta instead of the traditional ingredient can add a delicious twist to the dish. I'm sure your husband and kids will love it. Let me know how it turns out! 🧀👨👩👧👦
Hm so the flour is not first cooked in fat until fragrant? Usually when making a thickening mix of fat + flour + water I first cook the flour in fat until it smells a bit toasted, the beschamel doesn't need that?
I was going to make something very similar to this and put it in my lasagna. Flour milk, to make a roux and then add some parmigiano reggiano to thicken and make it lovely and creamy. Thoughts on this I think it will be delicious but it would be cool to get an actual Italians opinion.
Hey there! I'm glad you discovered my channel and enjoy it. 😊 Nutmeg adds a unique warmth and depth of flavor to the sauce, enhancing its overall taste. It's a delightful ingredient that complements the other flavors beautifully. Give it a try and let me know how it turns out for you!
there is a huge difference between nutmeg powder and actually grating a nutmeg, way more stronger and you dont need a lot so your sauce also doesn't get darker
Vincenzo, would it be acceptable to add Bechamel sauce to pasta in Ragu sauce to further enhance the dish's flavor? Do Italian's already use this blend occasionally for simple pasta dishes aside from Lasagna with a red sauce?
Thanks for sharing your bechamel recipe. Well explained compared to the chef taught me from my culinary school. 😅😅 But i'm working on it to perfect the bechamel sauce. Wish me luck hehe
Vincenzo, would you consider reacting to some of the pasta vids on Stephen Cusato’s “Not Another Cooking Show” channel? I’d be interested to see your opinions on his techniques.
I used to make pastry cream with flour, milk, and sugar. To give it a specific flavor profile I would add either a lemon rind, or vanilla, or sometimes cocoa powder (depending on what I was using the cream for). No butter, nutmeg, or salt though!
It can go with anything. its basicly a "base" for any sauce. simply add the meat stock to it, (and sometimes add brown food colouring) (look up Madkulør - for brown sauce) I tend to use cream instead of milk, simply to make it very rich and thick. but I also add the water from boiled potatoes, which then "balance" it out.
So I grew up with a mom that kind of just followed recipes when she did cook but wouldn’t be caught dead taking the time to make a bechamel sauce for a lasagna (although she did make an excellent gravy for thanksgiving) so I grew up with cottage cheese in the lasagna. the first time I saw a bechamel in a lasagna was by mother in law’s lasagna. I thought it was the worst ingredient that didn’t belong in lasagna (couldnt stand the texture) Come to find out the reason maybe is that is was a knorr brand packaged bechamel mix? So I have still yet to have a real bechamel in lasagna. BUT…cooks country had an article that talked about cottage cheese instead of bechamel in lasagna, so I’m happy to know what my mother did all along is considered delicious! Yay cottage cheese! I usually add ricotta to it too.
It's all about personal preference in the kitchen! 😄 Cottage cheese or bechamel, it's about what you enjoy. Combining cottage cheese with ricotta in lasagna sounds like a tasty twist! 🧀🍝 Buon appetito! 🇮🇹👨🍳
Your channel is amazing i proved my mom wrong by showing her how its done the italian way but what can i use to replace nutmeg since i have an allergy to it
Well, that's an interesting perspective! 😄 While it may have similarities, Italian cuisine has its unique flair. Give it a try and experience the authentic taste! 🇮🇹👨🍳
Yeah, I don’t think it’s a particularly great bechamel to be honest with you he should’ve cooked that flour out for much longer that bechamel will taste of flour
Fun Fact: This sauce’s origins are actually Italian. Like everything else those unoriginal french steal it put their spin on it and pass it off as authentic french.
Ah, the world of culinary history is always full of surprises! 🍝🇮🇹 It's fascinating how dishes can travel and evolve across borders. Thanks for sharing this fun fact! 😄👨🍳🇫🇷👌
Forget the roux make a slury of flour and oil boil milk add slury slowly whisking add a half onion studed with cloves a bayleaf and pinch of nutmeg season with salt and pepper simmer till onion is soft and flavours have infused add a small amount of double cream then pass job done
@PriscillaSebastiani it's the way to pump in a fast service chef it's a culinary hack like a 2 day veal jus can be done with a redcurrant jelly red wine reduction and granules if executed properly
Interesting how many people think it's okay to cook lasagna without Béchamel! For me, Béchamel sauce is absolutely essential for lasagna! And I personally prefer a Béchamel that's not as thick as the one Vincenzo proposes! It looks like you could use it as window putty! Make it less thick, and your lasagna will thank you for it!
Vincenzo, hai mai fatto la bagna càuda? Ho notato che molti non-italiani stanno distruggendo la ricetta e, da piemontese, mi si è spezzato il cuore. Se mai avrai intenzione di farla ti avverto, LA BAGNA CÀUDA È UNA COSA SERIA! Credo che la ricetta dello Chef Stefano Barbato sia quella che più si avvicina a quella originale: m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OUhmQzgAjRQ.html Solo acciughe, aglio e olio (la ricetta della mia famiglia vuole una testa d'aglio per persona).
Vincenzo, my bechamel has a grainy texture to it. How do I prevent that? I tried cooking the flour for a bit first. We use ricotta and creme cheese. I wanted to add the bechamel to this to thin it down and add more depth
Hey there! To prevent a grainy texture in your bechamel, make sure to whisk constantly and cook the flour and butter until the mixture is smooth before adding the milk. As for your recipe, adding bechamel will definitely add more depth and creaminess to the ricotta and cream cheese mixture. 👍
Your bechamel clearly is lumpy and overcooked. It must be a bit liquid. Just enough to stick on the back of a spoon without being solid. When stirring, never stop and don’t forget to scrap the side of the pan to get all the flour to prevent lumps; once it’s cooked enough, get it out of the stove to add nutmeg and check the seasoning. Finally, when you put cling film on it, you want it to make contact with the sauce and remove all air pockets. Otherwise oxydation will dry the surface's up.
Dear Vincenzo 🐦Just would like to 👉 mention that your Bechamel is more a cream than a sauce, we usually make it twice more liquid than what you show here and in you lasagna video...🍴... As a sauce, although it works...yours is much too thick!
I’m sorry my chef but it doesn’t look as smooth as it should. The process is also not correct. You must cook the butter and flour much more before adding the milk.
