In this video we're going to be talking About the famous bishameal sauce aka the White sauce if you don't know what that Is this is the sauce that you use when You make lasagna now there are hundreds Of video about bashame already and how To make the bishame how important it is And you may have heard also that every Cook should know how to make a bishamel Because the bishame sauce is part of the Five classic French mother sources that Sounds very important only problem this Is where the information stops I'm surprised with this so I've decided In this video to go deeper and we're Going to kind of start where everybody Left off which is try to explain about The mother sources and why is the Bashamel a mother sauce and how does it Fit in the wider world in French cooking How did the bashamel become such an Important source everybody's using it Everybody's making it there has to be Some reason so I'm sure you've got a lot Of unanswered question and the goal of That video is to answer everything as Much as I can so we're going to go Really as deep as we can i'm going to Give you all the information so that you Have a good grasp of the whole world of The bishames by the end of this series Because it is not just a video we're Going to do a three-part series we're Going to start with the theory okay so
Answering all the question and then We're going to do some practice on all The examples that we've talked about in That video all right so all what you Need to do for that video is to relax Enjoy the ride and we're going to be Beginning our journey in the beautiful World of the source bashame okay so Let's educate oursel on the bashame and As I said I'm going to be beginning here Where everybody kind of uh left off Talking about mother sources so what are Mother sources uh it's a list that was Created in the world of French cooking By Anton Karim a long time ago i'm not Going to go into history here it would Take too much time but the thing you Need to know is that French cooking or Classic French is very old and back in The days there was much less sauces and Much less options so back in the days Anton Karim which is a great cook and Pastry chef uh said to everyone well you Know from what I've tested from what I've used I've created a list of the Most important the most versatile sauce There are that works well and you can Use them confidently and he he's written That list of five there's a bashamel a Valute the espanol the stomat and the Holland now this is just an example There are debates at what sauce should Be in there but this is how that list Came about but yet the name mother
Source is strange more on that later and You may wonder uh you know okay that's Fine it's a list it's important but why Why is it important well in order to Know exactly what makes a you know motor Source really powerful uh we need to Actually look at the explanation that Actually exists so let's have a look and Here it is if you want to know exactly What is a mother source uh you need to Understand there's two criteria to fit In that list you need to feel two Criterias the first is that it has to be A source that can be used on its own but Also the same source can be used as a Base to create other sources and that's The key to the mother sources you can Use it on its own for plenty of stuff And if you want to use it to create new Things you can so if we take the bashame As an example we're going to apply these Two criteria so that's going to answer The question okay why is the bashame in That list well the bishame is in that List because it fills these two criteria So can you use it on its own yes when You make a white sauce and you make a Lasagna or vegetable bake it works so That's a tick after that can you use the Bashamel as a base to create a new sauce Well if you take a bishameal you add egg Yolks and cheese you create a Monet Sauce you've created a new sauce when You replace that and you take a bashame
And you use a puree you know saute onion And butter and you pur them together You're going to make a subies same thing So this is simply an onion flavored Bashame so we can see that the bashamel Is a mother sauce because it ticks uh You know both of these boxes the other Thing I'd like to mention here to Clarify a bit more is why are we calling This mother motor source you know if you Watch some sci-fi movies you may think Oh I know but mother ship but the mother Source no so again the reason this is Confusing is because of the age of French cooking and we're using the old Terms from the old days and sometime Mixed with the new terms and that Creates a lot in my view that creates a Lot of confusion so let me enlight you a Little bit here so if we take the Example of the second example can we use The bashame as a base to make other Sources we can say yes so the base Source is the bashamel it is the mother Source it is the base building block Upon which you're going to be creating Other source it's why it's called the Mother source but in the old days when You create another source you would say That the source that has been created It's called a daughter source now that Name is not used anymore but that was The original explanation the mother Source was the important source and it
Was giving birth to daughter sources all These little source you created before They were daughter sources now this is Called derivatives so now you have yes The bishame is a mother source and when You add something you create a mon You've created a bishamel derivative Okay it's not very complicated so Remember mother source daughter source The old term mother source derivatives It is now the new term so let's move on Because there's a lot of things to cover On here and now I think we're entering The realm of uh the details on the kind Of information you're going to get if You going into a canary school if you Are taking a beginner course for Instance the French cooking academy or Other sources you may have you know Online or or face to face uh when you Want to learn more about classic French Cooking they're going to tell you that Actually the Bishamel is not just a source i know That it's rocking the boat a little bit Because you use that sauce as a sauce All the time to make lasagna musaka you Know maybe macaroni and cheese so what's Going on here yes in French cooking when You learn a bit in depth about that he's Going to tell you that um the bash is More of a base preparation that can be Used for many many things and there's All kinds of preparation that can be
Made and surprisingly as complex as this Sounds the Bashamel this is what we call We don't always say Bashamel sauce we Call it the Bashamel is really based uh On three ingredients only and these Never changes doesn't matter what you do With your Bamel it is based on flour Butter and milk which is astonishing When you see the wide use you have about The Bishame okay just these three Ingredients and if that was not enough Within these three ingredients they are Further divided into two components this Is why it's called a base preparation so The flour and the butter are usually Combined and cooked together to create a Compound that is called a Rue the name ru again is a name from the Old days that is extremely confusing and I'm sure if you don't speak French oh my God what what is a ru you know it means Nothing and you think oh if I was to Speak French that would make sense to me And I will tell you that absolutely not Because the definition in French of a ru Means uh a person with ginger hair uh so It doesn't make much sense but if you Look in the history the reason it was Called something like that of that kind Of ginger color because the ru this mix Of flour and butter can be cooked to Different level and the more you cook it The more color it's going to get the First it is really white and goes blonde
And it get dark and it gets brown and Back in the days they were using it Really a bit like you find in Louisiana That Crayola way of using the very dark And it was uh you know they made a Simile without the the hair color that's A bit of a ru that's why the name was Called but uh the real definition I Would give you is that basically in Modern days the compound of flour and Butter is simply a thickening agent that Is the first component okay so flour and Butter mixed together you got a Thickening agent and the second Component is the milk this is the base Liquid the reason it's called a Preparation or base preparation is Because depending on how much r you use And you mix with your milk the Consistency of your bashamel is going to Change so you can have something that Has the consistency of a sauce all right Like very thin or semi semi thick like You use but you can also make something Extremely thick that looks like a paste Okay which is not to be used as a sauce At all and this is why it is called a Base preparation and talking about the Consistency Uh it is exactly what it is all about so On this screen here I'm talking about This I'm saying here that you know the Base measurement I calculated on grams Of ru per liter of milk this is what you
Will learn in the school because of Course you need some kind of base Measurement and this is how it work in The professional world depending on what You want to make or how thick you want Your bashamel you're going to be Using certain amount so the proper list The complete list of variation that Exist for bashamel is actually five so I'm I've reduced this to make it a bit More simple and I've given you here the Main three Variation of a bashame the consistency So where it starts you got the thin Version so this is a really rather very Liquid type of bashame and this is used To make sauces so when we talk about the Subie sauce or other sauces this is Where it starts any proper sauces that You want to make you're going to use the Finamel 80 grams of r per liter of milk The standard one is the semiic one and This is the one for bakes for lasagna And this is the typical one that is used By pretty much everybody okay this is The one you know after that if you go to The extreme end of it you can have the Fig bashame which is used for soulets And making crockett for example as you Can see here we use 300 gram of rue per Liter of milk so all what you need to Know is this is the reason why the Bashamel is so versatile so widely used And so important because it is not just
Used to make a sauce it is used to make Absolutely lots of preparation anywhere From a sauce from a sule to a crocket to Like a consistency of a of a pastry Cream when you want to feel like savory Shoe puffs or puff pastry item there's Tons of things that can be done with the Bishame so hopefully that's really get You a little bit excited of what can be Done as I said we will see some example In the videos we're going to have Afterwards now I can't stay too long in That video but I still wanted to give You that little extra here that I've Called going further and the secret Really for a bishame for a tasty Bishamel or a bishameal that usually Comes out of the ordinary it's in the Milk because the milk can be flavored With anything and it can be savory and Even sweet so the trick is to finish on This when you're making your bishamel as You will see in the demonstration when We do it you make your r you mix your Flour and butter together and then you Leave it to cool down right on the side You're going to warm up some milk Typically you just season with salt and Pepper and you know maybe a bay leaf or Something like that that's going to give A give a little bit of flavor to your Bashamel but when you go further than That when you're in a professional world And what you need to keep in mind is
That the secret of flavoring a bashamel To the Extreme sits in what you put in the milk So basically when you warm up your milk You can use anything that you want i Mean Paul Bokuz was using p p p p p p p P p p p p p p p p p p p p p p p p p p p P p p p p p p p p p p p p pieces of Saute ve of meat and he put this in the Milk to flavor the bishame you can use Mushroom if you want you can use spices You can use herbs you can use anything You want to a point that a Michelin star Chef I think called sirinak in France Has been using pinewood to make his Bisha so you can flavor your milk with Wood if you want and you're going to Have a Pineflavored bashamel at the end of the Scale if you want to go really fancy and This is how crazy things can get uh with The bashamel now of course we don't have Any more time to really uh go any deeper I really uh I'm going to invite you to Come back next time to look uh the video I'm going to give it to you where we're Going to be actually go through some Example and put all of these things into Practice so that it will really sink in And you really would have a good idea of You know what can be made with a Different preparation and hopefully at Home you'll be ready to start venturing Into new territory and you would see the
Bashamel not just as this classic source But as a you know a base preparation you Can use for lots of good things all Right and that's complete how little Expose on here i hope you had fun wow That was a lot of talking over 12 Minutes straight of explanation and I Hope you had plenty of your question Answer the one thing I didn't mention is That the list of modurs by the way in The modern world has changed and I've Got an entire video that talks about the New classification i put the link in the Video description so I hope to see you Next time because now that we've seen The theory we're going to be practicing Going on the stove and I want to show You really the power of the bashame and What can be done because it is really a Fascinating subject i hope you enjoy the Video as for me I will see you next time On the French Cooking Academy take care Bye-bye And you're giving me Windfly baby you Me up my appetite
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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