Comments on: Making Bechamel (White Sauce) From Scratch

By: Markus Mueller

Markus Mueller — Mon, 19 Feb 2018 23:37:05 +0000

In reply to Suzie Q.

Hi Suzi, sorry to hear you're having trouble. The reason I used grams for the flour and butter section of the recipe is that, for a classic bechamel (which this recipe is), a roux is used to thicken it.
The measurements required to make a roux need to be a weight measurement and not a volume measurement (such as tablespoon or cups for example)to properly work. This is because 1 cup of flour and 1 cup of butter (as an example) are not actually equal in weight as they each have different weights per gram/oz. If you prefer using ounces. The 62 grams referenced in the recipe equals to 2.2 oz.
I hope this helps!

Chef Markus

By: Suzie Q

Suzie Q — Mon, 19 Feb 2018 21:32:38 +0000

Dont know the measurements as you used grams and I measure by tsp and cup.

By: Mardi (eat. live. travel. write.)

Mardi (eat. live. travel. write.) — Fri, 10 Mar 2017 23:26:20 +0000

Yeah béchamel! I love this sauce - it appears a few times in recipes in my book and my testers were all so thrilled when they realised they were making béchamel (sounds fancy!).

By: Dana

Dana — Fri, 10 Mar 2017 22:19:15 +0000

Heck yes to bechamel! My homemade mac + cheese is the delicacy it is within our group of friends/family because I use bechamel. I think it's under-appreciated; it does so many great things. Perhaps it's a little forgotten due to the fact that everyone is taking shortcuts these days? So, I'm really glad you made this post. Really digging this series!

By: Cristina @ I Say Nomato

Cristina @ I Say Nomato — Fri, 10 Mar 2017 20:16:15 +0000

There is nothing like fresh bechamel sauce on pasta - in lasagna... mmmm heaven. I love how you really explain it here, and am excited to see the other sauces you cover