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Thu Jan 17, 2019, 12:35 PM

Back to basics! From a roux to bechamel to mornay sauce.

It's a bit of a back-to-basics week for us. We wanted to do a video on macaroni and cheese, but we realized we had never really properly done the method for making a roux or even a basic béchamel sauce, so in this video we take you through the process from roux to béchamel to mornay sauce!

It's not a strictly classic béchamel, because the traditional method only uses milk not cream, and also has some slightly different proportions and some different seasonings. During the period where it is simmering to cook the flour, and is flavoured with an "onion piqué" which is an onion studded with cloves. My hubby's method is to pin a bay leaf to half of an onion with the pointy end of two cloves, and that's usually enough flavour for the smaller batches you'd make in a home kitchen.

We didn't do any of that, because we wanted room for the cheese in our mornay sauce. Traditionally the cheese is Gruyère, but we use a combination of Gruyère and cheddar.


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Reply Back to basics! From a roux to bechamel to mornay sauce. (Original post)
Saviolo Jan 2019 OP
Turbineguy Jan 2019 #1
Saviolo Jan 2019 #3
spinbaby Jan 2019 #4
GentryDixon Jan 2019 #2

Response to Saviolo (Original post)

Thu Jan 17, 2019, 01:00 PM

1. For Mac and cheese we add

a little Dijon mustard.

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Response to Turbineguy (Reply #1)

Thu Jan 17, 2019, 01:39 PM

3. Everyone does mac and cheese a little different!

We add a bit of Tabasco, and if we want to fancy it up, we add some other tasty things in there, too. We wanted to keep this one pretty basic just for the method

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Response to Saviolo (Reply #3)

Wed Jan 23, 2019, 08:01 PM

4. A pinch of sodium citrate

Keeps the cheese from getting grainy.

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Response to Saviolo (Original post)

Thu Jan 17, 2019, 01:24 PM

2. You gave me an idea for a side tonight.

Thanks!

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