Chef Jean-Pierre

Chef Jean-Pierre

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Bechamel and Mornay (Cheese) Sauce | Chef Jean-Pierre

Video Overview & Insights

Hello There Friends, Today I'm going to show you how to make the Cheese Mornay sauce that I use for my Lasagna and my Macaroni and Cheese. Its absolutely delicious, and a must try for anyone that has never done it before. Just make sure that you use good cheese! Let me know what you think in the comments below.

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You're such a good chef❤

— @tumukundegentilivan097

RECIPE LINK: https://www.chefjeanpierre.com/recipes/mornay-sauce/

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I use 3 times more butter than flour, Chef skimps on the flour. I don't know if I trust him!

— @garyelston8016

✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO

✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B

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I use way more butter than Chef

— @garyelston8016

✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe

✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7

“

Jean Pierre is the boss 👑👑👑

— @fraktaalikaali

✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug

✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf

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I love the onion

— @rockinitout70s

✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo

✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74

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Egg yewks 😂 love it.

— @klarion

✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt

✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN

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I don’t like white pepper, we are in the restaurant business we never allow white pepper in the kitchen, chef’ can over use it and ruin the meal

— @crunchybiscuits4080

✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE

✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-

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adding 1tb corn starch per lb of cheese helps make the cheese sauce better and plyable when its cold

— @loner-xl7

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CHECK OUT OUR AMAZON STORE:

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Pepper Jack or Colby Pepper Jack Cheese. Cheese have no hint of spicy kick taste plain.

The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651,

made with a roux (also known as Willagrease paste), as in modern recipes.

The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears:

Take some Parsley and Chibbol, and mince them very small, put in a Saucepan a good lump of Butter, with your Parsley and Chibbol,
and some minced Shallots, season'd with Salt and Pepper, some Nutmeg, and a dust of Flour: Take a Turbot boil'd in Court Bouillon,
take it off by pieces and put it into your Stew-pan:

put in a little Cream, Milk, or a little Water, put it over the Fire, and stir it now and then, that your Sauce may thicken; then let it be of a good Taste, dish it up, and serve it up hot for a first Course. The sauce is thought to be named after Louis de Béchameil,

a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.🐺

— @SBTNTrucHoSucks

https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln

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how do you stop the grainy texture when adding, cheddar, for example.

— @frandaMeander

OUR CHANNEL:

https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA

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I wish he’d be “ live” again! I miss him!

— @reneeprice2966

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CHEF'S WEBSITE:

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My conscience compels me to warn anyone who sees this video: beware of this sauce. I just made some macaroni and cheese with it, and I CANNOT stop eating it. I'm stuffed, full to bursting, but I'm still dreaming of the sauce. It's too good.

Send help.

— @Arkinnian

https://www.chefjeanpierre.com/

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“

eh you ahd it right cold milk seizes the protein nit he flour and makes a gluey mess

— @shadowman7408

CHEF'S ONLINE STORE:

https://chefjp-com.3dcartstores.com/

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Thank you! You are so funny. I like your style!!❤

— @maryhicks5065

More User Perspectives

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I made this for my plantain Lasagna and it taste very good❤❤❤❤loved it❤❤❤❤

@vickycompton9578

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tu peux peler mon oignon n'importe quel jour

@carlacourtois5905

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Je déteste quand mon mari partage ses recettes gourmet avec n'importe qui

@carlacourtois5905

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Haven’t made a mornay in years, and iirc correctly it didn’t turn out quite right. Want to make mac and cheese for my baby, so who do I seek out to jog my memory on proportions and technique? Chef Jean Pierre ofc!

@KristinA-xv4yk

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Superb chef and thank you

@lalitatanti2647

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The thing with the onions and egg yolks is new to me, but I like it.

@AlexejGravius

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Whenever I feel like eating Italian food I come right here...it comes out right everytime ❤ thanks Chef 👨‍🍳

@makeupbychristyj

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Thank you sir ✨

@FutureNurse01

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Adding so much cheese at once causes curdling

@yashikagupta4683

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Thank you! Finally a chef who admits White Pepper is Yuck!!!
I wanted to like white pepper.
I have used white pepper.
I just hate white pepper.
Who really likes it? Honestly!? Anyone?
Merci beau coup 🥰

@gidget101

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Hi friend , im a lil comfused, im taking a lil humble cheap international cusin clases online and they teaching me to do bechamel wirh a WHOLE ONION WITH A FEW CLOVES STICK IN THE ONION , so my school I guess is teaching me wrong ?????

@lissyquezada2668

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Que bella

@djbowler3333

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I JUST MADE THIS SAUCE AND HER I SEE YOU DOING IT

@aidacortes2449

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Essentially a cheese gravy

@fcfdroid

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I've heard a million arguments about cold milk vs hot milk and this guy says 'dont matter. Will be tasty. Onyo."

I love this guy.

But I'm NGL I'm weird and I like the visual texture that black pepper adds.

@moxxy3565

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This did not go well.. will revert back to cooking beginer stuff ONLY..

@larissarugoobur415

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💖❤️🥰

@Omiejan

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Missing the chef but also hope he's having great adventures

@Djblueberry

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❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

@snoopygirl3916

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Great teacher 👏 👍 👌 it's the first I am coming across one of your videos, and I must say I do enjoy watching your cooking skills very interactive 😊 I don't normally comment much on anyone's video's on YouTube but I like this so much I had the urge to.

@Xzena-n4q

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I never get bored watching chef Jean Pierre's videos, they are both educational and entertaining and he is by far my favourite chef.

@S0RINUK

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We've made this recipe several times, last night we made it with a bunch of leftover cheeses. When we got to the part where we add milk, we also used an immersion blender to blend up the onions so the kids wouldn't complain.

@ryanendersmith

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"I got staff..." the difference between a chef and a cook!

@paulwestlake4278

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I just cooked and made that exact sauce a couple of days ago with Rigatoni. It's was magnificent.

@samuelakilakalua3134

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Thank you, Chef! I followed your recipe with a slight modification to make a delicious dinner. When I added the onion to make the roux, I also added 1 clove of minced garlic. In your words, if they don't like garlic, I don't trust em'! I used mixed white and yellow cheddar, mozzarella, and cream cheese as the mornay for spicy italian sausage and sauteed cherry tomatoes. The family was begging for seconds. I am looking forward to adapting this technique to make all sorts of other recipes. Your teachings are a priceless gift!

@keyan333

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I like you already

@benonito1

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I always forget how much milk to add and I always come back to watch again. You're the only chef I check with and I've sent your videos to my daughter & son. My daughter worked at The Inn at Little Washington and says you're as charming in person as you are on the videos. Much love and thanks! ❤❤

@T.Ammons

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Bonjour Jean-Pierre. Je voudrais nous sommes votre amis! J'abite ou Toronto et Miami et je suis tres suprise que vous etes en Ft Lauderdale. Sil vous plait, excuse mois parce ce que francais ce n'a pas ma priemiere langues. I am english speaking from Toronto working on both my French and my French cooking. Bonjour mes amis!

@deborahbennett-kagan5793

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Sauce mornay is easy to make - if you add lots of butter and onyo!

@Ynffy

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Leave out the onions in the white sauce and you have country gravy for biscuits or chicken fried steak

@michaelmcdaniel7493

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Great video again! Thank you.

Have you ever tried a bechamel with milk infused with a handful of dried "Boletus edulis" chips? ( I do not know the popular name of this mushroom, its botanical name will do.)

Just let the mushroom chips to infuse over 15 minutes into very hot milk. The used chips may then be kept in the deep freezer for a future sauce.

@julioguri5060

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Gheghe😂 ... You don't like to Stir !... Don,t stir ...Forget About it!

@rafaelmartinmeuldijk6030

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Brilliant - thank you! 🙏🏻

@nicoledixon4237

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❤

@peruanagna

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What happens if I use butter milk instead of normal milk

@poonlickr445

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Glad you added the egg yolk. What I was looking for.😂

@garethanthonyclark4879

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