Questions, comments and further information in this Episode's Show Notes: stellaculinary.com This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce. Plus a little mac and cheese bonus.
Bechamel is one of the classic French "mother sauces" and the starting point for most cheese sauces and gratin dishes. If you've ever made baked macaroni and cheese, you've probably made bechamel. A blend of white roux and scalded milk, bechamel is one of the easiest French sauces to make.
Video Rating: 4 / 5
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