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SCS 011 | Béchamel Sauce episode artwork

Jun 30, 2017 35 min

SCS 011 | Béchamel Sauce

from Stella Culinary School Hosted by Jacob Burton | StellaCulinary.com

In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

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SCS 011 | Béchamel Sauce

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