I'm loving these basic videos! Seasoning, sauces etc because it will become a catalogue! I've never tried to make my own sauce so thank you for showing us what to do if we mess up! You are a fantastic teacher! Thanks Chef x
I love watching you and your laidback personality. You make cooking feel therapeutic and a joy. Who knew cooking could be something you enjoy instead of dreading. Many thanks! I can’t wait till your next video 😊
Spot on Rik👌🏻 Cauliflower cheese is one of my all time favourites and I make it regularly. My no next door neighbour is a fan too, I always make enough for both of us😊
Hi Rik hope you're well, I just use the all in one from cold, 40g butter 40g plain flour pint of milk half teaspoon English mustard powder salt pepper and about 8 grates fresh nutmeg bring to boil on medium heat whisking all the time,simmer for 2 minutes then add as much of favourite cheese(s) , never lets me down and I'm happy with that 😊
Homemade is much nicer than a packet one. I was taught to make cheese sauce in school cookery lessons. We learned that the mustard brings out the flavour of the cheese, which it does. Thanks for sharing, Rik.
Oohhh, this is a good recipe to watch 😊 I am such a lazy cook and when I make cheese sauce I mix everything together (using cold milk), bring to the boil and cook for a few minutes. I then add the cheese and stir until smooth. Your videos always bring joy to my heart. Thank you ❤
I pride myself on my Roux, and subsequently my Cheese Sauce. I have a special "sauce" pan, with rounded edges, which I have only recently purchased. It took me YEARS to get my husband to even try my sauces, as all he could taste was his mother's attempt which involved melting butter and shaking milk with flour, and adding that, hence was uncooked! Thank you for this, perfect! I won't get started on how she cooked cabbage!
@@dianeladico1769 one time mother in law and her mother were talking. The cooked whole cabaage!! was being chopped up, using a saucer, something I had not seen. Nana said, not sure it is cooked. Mother in law said, should be, I put it on the same time as the potatoes!! My husband grew up thinking cabbage was gray and limp when cooked.
@@patriciagoulter Oh ew. That's a mean way to treat a perfectly lovely, innocent vegetable. Your poor husband. But now he has you so it worked out for him in the end.
I’ve taken to using mustard powder because it’s more neutral, not vinegary, but still provides that umami background, when I’m making Mac and cheese. For other dishes with stronger flavors that the sauce will have to compete with or complement I’ll go with whatever mustard is appropriate. For the longest time I went with ordinary American prepared mustard, but as I got older and learned to cook more dishes I found that flexibility is a good thing! Chinese hot mustard is a good addition when you’re making nachos…
For once had made cheese sauce for mac and cheese two days ago. Do add one other ingredient, Worcestershire sauce. Depending on dish, meat, veg or fish also add different mustards from powder to all ready made. Thank you showing how to do. Many beginners of cooking shy away from making roux based sauce because they think it is complicated. Cheeses are one of food delights.
Cheers Rik, just how I was taught to make it, but using powdered Coleman’s mustard & a little grated nutmeg. Invaluable video for those wanting to learn, & the basic béchamel recipe can be adapted into so many different sauces. Thanks as always.👨🏼🍳🙏
Lovely❤i have nevee used mustard in that, but next time i will try👍 I have learned to make that sauce from mom❤. She uses white pepper and nutmeg in it
This is exactly how to make a proper sauce and the perfect explanation of a bechamel (opposed to a roux). Too many that misunderstand the bechamel also complain that the flour is what makes their sauces gritty and grainy. Technique, temperatures, and constant attention is all that's needed; and it literally takes under 5 minutes to make. A little Sodium Citrate is all you need to add to keep it liquefied when cooled.
Had to look up that mustard and it sounds delish!Reviews on Amazon said it was a little horseradishy so of course i bought some to try!Gonna make a mac n cheese and use a lttle in the sauce..TY.
Nice one Rik. That's exactly how I make it. The command mustard sauce gives it a great back ground flavor. Delicious with corn beef and new potatoes. Thanks for sharing.
Hallo Rik. Mal wieder ein schönes Rezept. Ich sehe es als Grundlage an. Man kann es vielseitig verändern. Es geht mit chilly oder kapern paprika etcetera. Der Fantasie sind keine grenzen gesetzt. Feine sache.gruß Rolf.😊
Absolute perfection when it comes to a cheese sauce. Doesn't get any better. You did it proud! Just don't use Mozzarella. I did that once and the sauce was very stretchy......to say the least! It ended badly. Throw in some shredded leftover BBQ (rotisserie) chicken and simmer for 10 minutes. Get some store bought Vol Au Vent cases, heat in the oven for 10 minutes, and then fill them up with that chicken mornay for an easy Sunday night dinner. OOOOOHHHHHHHH Or, you can use that fake crab meat from the deli to make a delicious seafood mornay Vol Au Vent. Equally as yummo!
How to make the cheese sauce more "runny" - for pasta? Is it possible to avoid the flour? I keep having the same problem: The cheese will NOT dissolve in the milk! No matter what I do, there are always little bits of cheese left in the "sauce". Is there anything other than flour that will fix the problem? Thanks.
I'm loving these basic videos! Seasoning, sauces etc because it will become a catalogue! I've never tried to make my own sauce so thank you for showing us what to do if we mess up! You are a fantastic teacher! Thanks Chef x
You are so welcome! I hope to help those who want to cook. The easy way. Thank you. Best, Rik
Good evening, fine sir. Watching your videos has become a welcome high spot in the day.😊
So nice of you. Thank you. Best, Rik
Mine too. ❤
Thanx for a very practical tip👍😂😂😂
You go in there with the butter! I love your recipes my man, you're awesome.👌 🥰
Thank you. Best, Rik
I love watching you and your laidback personality. You make cooking feel therapeutic and a joy. Who knew cooking could be something you enjoy instead of dreading. Many thanks! I can’t wait till your next video 😊
Wow! Thanks for sharing. Appreciated. Thank you. Best, Rik
Perfect sauce by a perfect chef xx😊
Steady!! Thank you. Best, Rik
Spot on Rik👌🏻
Cauliflower cheese is one of my all time favourites and I make it regularly.
My no next door neighbour is a fan too, I always make enough for both of us😊
Sounds great! Thank you. Best, Rik
Hi Rik hope you're well, I just use the all in one from cold, 40g butter 40g plain flour pint of milk half teaspoon English mustard powder salt pepper and about 8 grates fresh nutmeg bring to boil on medium heat whisking all the time,simmer for 2 minutes then add as much of favourite cheese(s) , never lets me down and I'm happy with that 😊
Thank you. Best, Rik
Homemade is much nicer than a packet one. I was taught to make cheese sauce in school cookery lessons. We learned that the mustard brings out the flavour of the cheese, which it does. Thanks for sharing, Rik.
Thanks for sharing! I agree. Thank You. Best, Rik
Oohhh, this is a good recipe to watch 😊 I am such a lazy cook and when I make cheese sauce I mix everything together (using cold milk), bring to the boil and cook for a few minutes. I then add the cheese and stir until smooth. Your videos always bring joy to my heart. Thank you ❤
Thank you. Best, Rik
Love these practical recipes! THANK YOU!!!
Thank you. Its about cooking this channel. Hope it helps someone. Best, Rik
I pride myself on my Roux, and subsequently my Cheese Sauce. I have a special "sauce" pan, with rounded edges, which I have only recently purchased. It took me YEARS to get my husband to even try my sauces, as all he could taste was his mother's attempt which involved melting butter and shaking milk with flour, and adding that, hence was uncooked! Thank you for this, perfect! I won't get started on how she cooked cabbage!
Ha ha ha - we all cook different. Thank you. Best, Rik
Now you have to share the cabbage story-you can't leave us hanging like that.
@@dianeladico1769 one time mother in law and her mother were talking. The cooked whole cabaage!! was being chopped up, using a saucer, something I had not seen. Nana said, not sure it is cooked. Mother in law said, should be, I put it on the same time as the potatoes!!
My husband grew up thinking cabbage was gray and limp when cooked.
@@patriciagoulter Oh ew. That's a mean way to treat a perfectly lovely, innocent vegetable. Your poor husband. But now he has you so it worked out for him in the end.
I ❤ the way this man says buttah melts my ❤ evertime
Ha ha ha appreciated. Thank you. Best, Rik
Hehe. Now I’m going to bed with a creamy cheesy sauce craving! 😋
Thank you. Best, Rik
I’ve taken to using mustard powder because it’s more neutral, not vinegary, but still provides that umami background, when I’m making Mac and cheese. For other dishes with stronger flavors that the sauce will have to compete with or complement I’ll go with whatever mustard is appropriate.
For the longest time I went with ordinary American prepared mustard, but as I got older and learned to cook more dishes I found that flexibility is a good thing!
Chinese hot mustard is a good addition when you’re making nachos…
Agreed! Thank you. Best, Rik
Chinese hot mustard is a good addition when you’re making nachos…
Fantastic idea-thank you!
For once had made cheese sauce for mac and cheese two days ago.
Do add one other ingredient, Worcestershire sauce. Depending on dish, meat, veg or fish also add different mustards from powder to all ready made.
Thank you showing how to do. Many beginners of cooking shy away from making roux based sauce because they think it is complicated.
Cheeses are one of food delights.
Thank you. Best, Rik
Cheers Rik, just how I was taught to make it, but using powdered Coleman’s mustard & a little grated nutmeg. Invaluable video for those wanting to learn, & the basic béchamel recipe can be adapted into so many different sauces. Thanks as always.👨🏼🍳🙏
Fantastic! Agreed. Thank you. Best, Rik
Lovely❤i have nevee used mustard in that, but next time i will try👍
I have learned to make that sauce from mom❤. She uses white pepper and nutmeg in it
Thank you. Best, Rik
Looks delicious. Thank you!
Thank you. Best, Rik
This is exactly how to make a proper sauce and the perfect explanation of a bechamel (opposed to a roux). Too many that misunderstand the bechamel also complain that the flour is what makes their sauces gritty and grainy. Technique, temperatures, and constant attention is all that's needed; and it literally takes under 5 minutes to make. A little Sodium Citrate is all you need to add to keep it liquefied when cooled.
Thank you. Best, Rik
Always so easy to follow your instructions :)
Glad you think so! Thank you. Best, Rik
Ahhhh soooooo smooth ……… Master Chef … Rocks 😊
Thank you. Best, Rik
Excellent tutorial.
Thank you. Best, Rik
This is exactly how l make cheese sauce...👍💕
It's so good! Thank you. Best, Rik
Good evening looks amazing as always wonderful recipes thank you
Thank you. Best, Rik
Hi Rik. You’ve just confirmed to me that I have been making my cheese sauce the right way! Thank you. 💕
You are so welcome. Keep making it. Thank you. Best, Rik
Had to look up that mustard and it sounds delish!Reviews on Amazon said it was a little horseradishy so of course i bought some to try!Gonna make a mac n cheese and use a lttle in the sauce..TY.
Hope you enjoy. Thank you. Best, Rik
Nice one Rik. That's exactly how I make it. The command mustard sauce gives it a great back ground flavor. Delicious with corn beef and new potatoes. Thanks for sharing.
Thank you. Best, Rik
You’ve been busy today, first your French onion soup bread pudding, now this great looking cheese sauce. When do you sleep?
There are two more today. Thank you. Best, Rik
Hallo Rik. Mal wieder ein schönes Rezept. Ich sehe es als Grundlage an. Man kann es vielseitig verändern. Es geht mit chilly oder kapern paprika etcetera. Der Fantasie sind keine grenzen gesetzt. Feine sache.gruß Rolf.😊
Vielen Dank, Rolf. Ja, ich stimme zu, es kann für viele Dinge verwendet werden. Beste Grüße, Rik
Delicious Sir thank you!
Thank you. Best, Rik
I just used this recipe, it works a treat, thank you Backyard chef.
You’re welcome! Glad it worked out for you. Thank You. Best, Rik
Didn't know about mustard! Thank very much💐. Awesome 👍
Thank You. Best, Rik
Yummmmm. Cheeseaholic I am! Looks tremendous!
So good! Thank You. Best, Rik
Perfect as normal will try with different mustard's thanks
Thank you. Best, Rik
Nice one Chef
Thank you kindly. Best, Rik
Thanks Rik 😊
Thank you. Best, Rik
Thanks Rik this was really useful …
Thanks for sharing. Appreciated. Thank you. Best, Rik
Ha ha your so funny, thank you, I love cheese sauce 😋
Thank you. Best, Rik
Love how you take the fuss out of cooking Rik, I have the same beliefs. 😂
Nice to have. Thank you. Best, Rik
Perfect, thankyou. Always good to know how to use a cheese sauce. Thankyou Rik.
You are very welcome. Thank You. Best, Rik
Love cheese sauce thank you Rik I make mine same way , Amanda xx
It's so good! Thank you. Best, Rik
Great chef ,i love it . Looks sooo delicious . Thank you . Sir .
Thank you. Best, Rik
Awesome cheese recipe Rik. I have the same one. I also use mozzarella & Monterey jack cheese.
Sounds great! Thank you. Best, Rik
Just done it. Thumbs up all round 👍 nice thank you 😊
Thank you. Best, Rik
Thank you for your help teaching me. Much appreciated 🙏
Thank you. Best, Rik
Thank you 😊
You're welcome 😊Thank you. Best, Rik
Im making this but im using a little Vegemite instead of mustard. Doesnt change the flavor but gives its an umami background. Great tutorial
Thank you. Best, Rik
Perfect like you x
Wow! Thank you. Best, Rik
😋
Thank you. Best, Rik
Do you recommend part cream with the milk?
You can indeed. Thank you. Best, Rik
can i use as a base for mac and cheese or is there something else need adding?
Base away! Add more cheese. Thank you. Best, Rik
Like deployed 👍
Thank you. Best, Rik
Absolute perfection when it comes to a cheese sauce. Doesn't get any better. You did it proud! Just don't use Mozzarella. I did that once and the sauce was very stretchy......to say the least! It ended badly.
Throw in some shredded leftover BBQ (rotisserie) chicken and simmer for 10 minutes. Get some store bought Vol Au Vent cases, heat in the oven for 10 minutes, and then fill them up with that chicken mornay for an easy Sunday night dinner. OOOOOHHHHHHHH
Or, you can use that fake crab meat from the deli to make a delicious seafood mornay Vol Au Vent. Equally as yummo!
Thank you. Best, Rik
G'day Rick, could this be frozen in single portions?, as I live alone, if it can ?? that would sweet as
Yes it can - when you reheat add a little milk or water to thin it. Thank you. Best, Rik
@@BackyardChef😁😁 thanks for the prompt reply Rik,🍻🍻
@@aussiebornandbred Always. Thank you. Best, Rik
😎💯🥰
Thank you. Best, Rik
Yum! In cooking there is nothing a good roux (spelling?) can't fix😊.
Thank you. Best, Rik
Sorry everyone…I cheat! Milk, cornflour, seasoning and cheese!! And I make it in the microwave!!!
Next video in half an hour nowt wrong in cheating and its gluten free. Thank You. Best, Rik
That is me for you! 😊
@@marlenegreyling8620 Thank you. Best, Rik
No apology needed, no judgement given! 👍🏼.
How to make the cheese sauce more "runny" - for pasta?
Is it possible to avoid the flour?
I keep having the same problem: The cheese will NOT dissolve in the milk!
No matter what I do, there are always little bits of cheese left in the "sauce".
Is there anything other than flour that will fix the problem?
Thanks.
Cornstartch/cornflour. Thank You. Best, Rik
C'est plus une béchamel qu'une sauce au fromage.😂
With no nutmeg!! Thank You. Best, Rik