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Bechamel sauce otherwise known as white sauce is one of the mother sauces of French cuisine.
Pala pachadi, Pal karathuvaiyal, Dudha Chatni
moofushu Posted on Thu Feb 04 2010
I'm not a chef but, what is the difference between this and a gravy?Reply 0 - Replies
mara235 Posted on Thu Feb 04 2010
love ya chef - but I use a whisk when adding roux to sauce as it may be easier to distribute the thickener without lumps - but to each their own ;))Reply 0 - Replies
Lightnin Hopkins Posted on Wed Feb 10 2010
why did you use warm milk? you explained about having a cold roux in your mise en place, to lie' everything. Surely you were trained to use contrasting temps werent you?. And, hard to believe the onion pique' added much flavor for the tinyReply 0 - Replies
VahChef Posted on Wed Feb 10 2010
its best, if you add onion to boiling milk to get better flavor ,or even better to saute in butterReply 0 - Replies
Bhavani Sai Posted on Wed Feb 10 2010
I like all your vegetarian dishes. You have very good talent in expressing and keeping us engaged with constant talk, which is quite informative. Keep it up.Reply 0 - Replies
basilwhite Posted on Thu Feb 11 2010
FANTASTIC explanation of mother sauces, and how to make and use bechamel and why bechamel is important. Outstanding.Reply 0 - Replies
priakumar111 Posted on Wed Jun 02 2010
Hey Sanjay, I love your cooking.. you are the best Indian chef...but am still waiting for white sauce and red sauce recipe. :(Reply 0 - Replies
Iftikhar Kazi Posted on Sun Sep 12 2010
@aprilouise14 if you dont like the video then please dont criticize and watch something elseReply 0 - Replies
sads87 Posted on Thu Oct 21 2010
I love your presentation! You're so earnest and humble!Reply 0 - Replies
Nick Monrad Posted on Wed Feb 03 2010
You own in the cooking world, Vahchef. I love Indian food and these videos -- Indian and western-style -- always entertain as well as really equip for preparing great food. Also, 1080p :oReply 0 - Replies