{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"SCS 011 | B\u00e9chamel Sauce","description":"In part three of our mother sauce series, this lesson focuses on B\u00e9chamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre mani\u00e9, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common B\u00e9chamel derivative, Mornay. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in  Apple Podcast. &amp;nbsp; ","author_name":"Stella Culinary School","author_url":"https:\/\/stellaculinary.com\/scs","html":"<iframe title=\"Libsyn Player\" style=\"border: none\" src=\"\/\/html5-player.libsyn.com\/embed\/episode\/id\/6111430\/height\/90\/theme\/custom\/thumbnail\/yes\/direction\/forward\/render-playlist\/no\/custom-color\/ae081f\/\" height=\"90\" width=\"600\" scrolling=\"no\"  allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen><\/iframe>","thumbnail_url":"https:\/\/assets.libsyn.com\/secure\/item\/6111430"}