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Watch as Chef Bily Parisi "fixes" some bechamel sauce. If you have a recipe that you feel needs some "fixing" feel free ...
to submit it at www.fixmyrecipe.com or simply email it to firstname.lastname@example.org.
Tags:How to Make Bechamel Sauce,bechamel,Bechamel Sauce,Béchamel sauce,Bechamel Sauce recipe,Chef Bily Parisi
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Thanks for checking out another episode of fixmyrecipe.com, Chef Billy Parisi here and our next recipe is one of the five mother sauces, and it’s Bechamel. The recipe that was submitted to us is so wrong, I don’t even want to mention the name of it, I don’t want to embarrass anybody. Don’t worry, we know who you are and we are going to fix your Bechamel sauce. For our intensive purposes, let’s just call this person Mr. Smith. The sauce that Mr. Smith e-mailed us was just simply cream reduced till it’s thick; that’s incorrect, what you do is put milk on the burner and you thicken it actually with a rue, that’s what we’re going to make right now. Rue consists of flour and butter, equal parts, so you need to measure these out by ounce scale. Alright, the next step in making this rue, we got to melt our butter then add our flour. This is what a bland rue should look like. You want to add this rue in little by little once your milk has scalded, this is going to thicken it up really, really nicely. As you can see our sauce is really starting to thicken up, we want to let it simmer for about 20 minutes. During this time we’re going to add some flavor to it, Mr. Smith, here’s where you went wrong, you didn’t add any flavors seasonings to your Bechamel and that’s what they need for to be considered one of the five mother sauces. Follow closely, I’ll show you a really cool trick. Cut a little slice right on the top here and what we’re going to do is put our bay leaf right in there. Our next step is cloves; just simply push them right in our onion, should look something like this. We’re just going to throw it in our milk and let our little onion sachet steep in the sauce. Sometimes in the flavor adding mood, let’s hit it with some white pepper, salt and nutmeg. Alright Mr. Anonymous, now that our Bechamel sauce is absolutely perfect, you simple want to discard that onion and notice, you don’t have to strain anything, you’re simply taking an onion out. That’s the beauty of putting that bay leaf in those cloves right in that onion. Alright, remember, it’s not just cream-reduced of milk flavor, it’s milk with rue, add your onion sachet with the bay leaf and clove , don’t forget salt, pepper, and nutmeg. Very tasty, maybe I’ll sauté out some mushrooms, put the sauce on it, hit it on some sautéed chicken; you know what, maybe I’ll do that in another episode. While you’re here stick around at fixmyrecipe.com, see all of our videos in our library, maybe there’s a recipe on there that gave you little trouble, if not, keep submitting those recipes to the box down below and I will gladly fix them for you.