Making Besciamella for Potatoes Au Gratin

Video Transcript

"Hello, my name is Angela Faiola and today on behalf of Expert Village, we are going to be cooking potatoes au gratin. Our next step is to make our own Besciamella but before we start that, we want to check our onions. Okay it smells good and it is looking good. We put that salt and pepper on it you want it to look saute nice and golden. So see a little bit of that brown going on that is beautiful. It smells great. Okay you want to turn that off and just leave it there on the pot. Just make sure every once in a while nothing is getting burn. The first step for the Besciamella remember our 5 tablespoons of butter. We are going to take that and put it in a non stick little pan. Start getting it all nice and melty. That is going really fast cause the pot is already on there. It is melting fast. Then we are going to take 4 tablespoons of flour and what I do is I take the shifter. Just put it in slowly and I shifted it in. As you are doing that you want to turn cause you don't want it to get all into lumps. So you are shifting and turning with the spoon and you are trying to make a cream. Cause Besicamella is a cream it is a white sauce. You don't want your butter to fry so every once in a while take it off. Now we have the 3 cups of milk, we are adding it slowly in and we are turning. Sometimes you need to push it in through the shifter. Keep turning and put it back on the heat. This is when you want to add some pepper. Now we are going to add some salt and this is when the nutmeg comes in. Grind it in just a little bit. It smells so good. A lot of people are scare to make there Besciamella sauce but you can not be afraid of things you just try them out. If the first time it does not go right do it again. This is what it should look like nice and thick and let it cook a little bit more and our Besciamella is done. "