Béchamel sauce (Mornay sauce) | Akis Petretzikis

Looks soooo delicious! 🤤🤤🤤🤤🤤 I'd eat it with pita bread

Chef Akis how are you doing? my self Vir would like to learn more from you in conti and Mediterranean food. can you please provide me authentic ways of preparation

What can you use that sauce for?

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Hey there! Tnx for the great video. I like how you always use gloves :) why, actually, do you add the egg yolks?

@0;39 With all respect to your cooking skills, why did you skip explaining the part of transferring the 'ready' sauce to a blender, and then back into a pan?

It would be nice to say if the milk should be cold or warm. I've heard it matters for the end result.

Awesome Bechamel sauce Thank you, Akis, :-)

Something else LOL 😂 please provide proper instruction. 🌹🌄🌹

This is a little heavier than most bechamel recipes I know creating a very thick sauce.
Usually most ratios in mother sauce recipes have around 125g of roux per 1 liter of milk rather than the 200g that are used here.
I guess when you're using it for casserole dishes it'll be fine but I wouldn't recommend serving this as is.

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So, from what I understand, the difference between the bechamel sauce and the mornay sauce is that in the bechamel you don't put eggs and cheese, while in the mornay you add those ingredients, right? So for the moussaka you need the mornay and not the bechamel? Akis, thanks to your recipes I will soon become a 400 Kg lady!! Darn!!

The best sauce ever 👍😍😋

Yummy food

Please make tirokeftedes haven’t had any since I was last in xios and I’ve been trying to make them for months

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Very nice...

You’re making a bechamel for a moussaka or pastitsio. If you were to use it in a pie or lasagne, you would add no egg yolks.

that looks nummy. i just want to dip bread in it

The Best 👍

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try accept egg folks

I think ur forgetten adding a mustard in mornay sauce🫣