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How to make basic rue Videos
- 1. How to Make a Roux Sauce | Marco Pierre White Recipe
- 2. Cooking Tips : How to Make Roux
- 3. Bechamel Sauce, How to make a white sauce
- 4. "Culinary School" Bechamel Sauce - How To Video
How to Make a Roux Sauce | Marco Pierre White Recipe
Watch Chef Marco Pierre White show how to make a roux sauce, the basis for countless classic dishes. An easy recipe from Knorr. Indispensable in classical ...
User Comments
Christian Vang
commented
on 02 Apr 2013
but you're not listening to the man. Two ounces flour Two ounces Milk One
pint LIQUID One pint LIQUID... chicken stock, more milk, whatever you're
making. the roux is the STARTING POINT of the traditional gravy - you
either use milk or butter with the flour, and then liquid. He's not saying
anything incorrect here - he's the master chef... people just arent
listening to what he says.
Christian Vang
commented
on 02 Apr 2013
oh come on, dont you know how to make a roux? put butter or milk in a pan,
then add the flour - whisk together, either leave it white, or let it brown
if you're doing a stage two or three roux, and then add your liquid bit by
bit and whisk - presto - sauce! you could surely find a demo elsewhere on
the site, a roux is a roux is a roux.
Roy Gbv
commented
on 02 Oct 2013
Hang on. Who's defending him? He meant to say butter instead of milk. Full
stop. Move on with your life. Those Knor stock pots are fucking magic by
the way. Steak and ale pie for tea!
Arnatuile11
commented
on 30 Dec 2012
you can see how revered he is when you notice they didn't edit out /redo
the 'two ounces of milk' line. so obviously wrong but because marco said it
, who would question it?
Christian Vang
commented
on 05 Apr 2013
it's extremely old fashioned, but yeah - that's how it used to be in the
golden age of gastronomy. Also healthier, ofcourse.. so, in effect, very
modern, eh?
Arnatuile11
commented
on 02 Apr 2013
when he said 'two ounces of milk' he actually meant 'one pint of milk'
think about it, two ounces of milk is around 54 mls , can't make a sauce
with that ~~
jodi mccosh
commented
on 20 Jan 2012
I can't believe the legend just told us how simple it was to make a roux
then gave us the wrong ingredients! He must be tired!
SethHesio
commented
on 10 Jul 2012
Don't mean to be glib, but Marco can do what he likes :) He does wave his
knives about quite a bit though.. you're right.
karim hassane
commented
on 03 Oct 2011
Damned which one day M.P will add a video of the roux. The words on link
are godd but not enough.
breakingthisdown
commented
on 03 Oct 2011
You know, waving that big ol' knife around is reeeally distracting, not to
mention worrying. LOL
Charles Browne
commented
on 22 Dec 2011
subtitles, are going absolutely crazy and not matching him word for word at
all or even remotely
yulijie1974
commented
on 30 Jan 2012
ok he told us about it but he didn't show us anything ... apart from waving
his knife around
Evangalex
commented
on 19 Jul 2015
Must you wave and point the knife around while you talk - you're
intimidating enough.
beeble2003
commented
on 02 Jul 2012
Yeah. Slip of the tongue but they realy should have spotted that when the
edited...
riceball23
commented
on 21 Jul 2012
Chef John from foodwishes taught me the hot roux, cold liquid= no lumps! :)
Arnatuile11
commented
on 05 Apr 2013
oh , never knew u could replace butter with milk , duly noted o.o
mandible92
commented
on 30 Jan 2012
@yulijie1974 he shows how to make it in the fish pie recipe
Robodick4
commented
on 21 Dec 2012
A demonstration would have been FAR more useful.
BstrangerUK
commented
on 01 Nov 2011
Be nice if we got to see him make it...
Stu Preston
commented
on 02 Aug 2012
This Roux is called Michelle! LOL
Christian Vang
commented
on 29 Mar 2013
It's wrong? please explain.
areszeus92
commented
on 24 Aug 2013
lol albert roux
Christian Vang
commented
on 29 Mar 2013
lol, er... no.
Tyrant Kragith
commented
on 28 Jun 2012
Sub Zero Wins.
Cooking Tips : How to Make Roux
Get Kitchen Tips on How to Make Roux. Learn Basic cooking techniques and tips for Making Roux in this video.
User Comments
CursedEyes24
commented
on 30 Oct 2008
I made a Roux in high school. I think it was a spicy sea food kind. This is
way less complicated then the version we had to make. maybe if the video
weren't so short you'd be able to give enough information to actually use
the Roux in a recipe. That way people would know it doesn't have to just be
a butter flour mixture.
savvyspirals
commented
on 17 May 2010
@CursedEyes24 No. Just no. Roux = cooked butter flour mixture. End of
story. This video is about how to make a roux. Using a roux as a base for
your spicy seafood dish would be a different story all together.
Keith Hall
commented
on 06 Feb 2010
You have absolutely no idea what you are talking about. A roux is JUST a
butter and flour thickening agent. It can be used to thicken any sauce,
such as your 'spicy seafood' dish.
Jordan Rivas
commented
on 28 Oct 2011
@cursedeyes24 dude you're retarded. Roux is for flavor, it's used for
thickening sauces and soups
Paul Cresswell
commented
on 10 Oct 2010
she asnt a clue it should be thicker than that not sloppy like she doing it
Barkspawn
commented
on 03 Apr 2011
Your butter is burning. It's gonna make a brown roux.
SlamScrilla
commented
on 16 Oct 2012
Are you serious? Are you her mom or something?
mikepm
commented
on 27 Apr 2009
Short and sweet. Thanks!
Hanna Williams
commented
on 04 Jan 2012
i use oil and flour.
Bechamel Sauce, How to make a white sauce
Easy and fast recipe for white sauce, Bechamel. Some regions of the mediterranean add a little grated onion which gives a little extra flavour. You can also add ...
User Comments
chardxthinker
commented
on 13 Sep 2015
can i make this sauce without onion????
mediterraneanrecipes
commented
on 13 Sep 2015
+chardxthinker Yes, you can leave out the onion
Pamela Aragon
commented
on 28 Nov 2014
Did this with a non fat milk and it was aaaaaawesome :) thank you so much
mediterraneanrecipes
commented
on 28 Nov 2014
Glad you enjoyed it!
"Culinary School" Bechamel Sauce - How To Video
This video will demonstrate how to make a "semi-classic" bechamel sauce. This is the version of bechamel that is most commonly taught in culinary schools ...
User Comments
johnny kh
commented
on 12 Oct 2015
OH MY GOD :/ you made it so complecated you can do it all in one pot and
without lumps: mix butter with flour in the pot on medium high heat till
become rowx then put the cold milk on the hot rowx thats make the bachemel
sauce without lumps (hot rowx+cold milk=no lumps ) then mix the sauce till
thiken add your seasoning and thats it
peekay4
commented
on 07 Nov 2015
+johnny kh The version presented in the video gives more consistent results especially when working fast and/or preparing in quantities in a restaurant setting. That's why this is the version taught in culinary schools. The "add cold milk" version is fine for the home.
Jacob Burton
commented
on 13 Oct 2015
+johnny kh Oh my god! Like no way. TOTALLY!
Denis Bejan
commented
on 04 Jun 2015
MIXING WITH THAT SILICON IN HEAT SOLUTION. ??!!!
Jacob Burton
commented
on 04 Jun 2015
+Denis Bejan WHAT? I CAN'T HEAR YOU! CAN YOU REPEAT THE QUESTION?!
Brian Campbell
commented
on 20 Mar 2015
Awesome videos!!! I see so many "instructional" cooking videos on YouTube
that give me a sense that the person doesn't fully understand what they're
talking about. That's certainly not the case here. You seem very
knowledgeable, & you are great at conveying that knowledge to people like
me. I really appreciate your contribution to my cooking abilities! Thank
you! :)
I've already equipped my kitchen with high-quality knives & pans, and
you're helping to equip it with a higher-quality cook. I was amazed how my
abilities improved when I had adequate knives & pans.
Now, I'm looking to buy heavy-duty plates that look nice for serving, but
stand up to daily use . . . the kind that restaurants use. No more
polycarbonate; and I don't want to use my china for everyday use. Can you
recommend a material or brand of plate that's similar to the white plate on
which you placed your roux in this video, but is safe for oven, microwave,
dishwasher, & daily use? Earthenware? Stoneware? Please make me aware.
Thanks so much!
Jacob Burton
commented
on 03 Apr 2015
+Brian Campbell Glad you're enjoying the videos. Lots more content over at StellaCulinary.com. The plate I use in this video is a simple Sysco plate, nothing real fancy about it, but it's sturdy. If you have a restaurant supply store in your area, go talk to them. They have tons of catalogs and will be able to special order you almost any type of plate you want.
Zone07
commented
on 30 Nov 2014
Was it salty because at 4:06 a bunch of unexpected salt went in when you
went for the second pinch.
George Quan
commented
on 22 Mar 2015
+Jacob Burton While true, can we just recognise the error :P That wasn't intentional.
Jacob Burton
commented
on 01 Dec 2014
+zone07 Thicker sauces and soups with high fat content will coat the palate, meaning you need more seasoning (salt) and acid (in this case lemon juice) to cut through the viscosity/fat. However, I do recommend seasoning all food to taste. Add a little bit, taste, and adjust as you go. The only person who can say for sure whether or not your food has enough/too much seasoning is you.
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