How much roux do I need for a Litre of milk?

How much roux do I need for a Litre of milk?

85 grams of roux per liter for a thin or light sauce consistency. 113 grams + 1 liter = medium body sauce. 141 grams + 1 liter = thick sauce.

What does béchamel mean in French?

white sauce
Bechamel is a rich, pale-colored sauce made with milk. Another name for bechamel — or béchamel — is “white sauce.” Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.

What is béchamel derivative?

For example, one of the simplest mother sauces, béchamel, is made of milk and a roux of flour and butter, to which you can add grated cheese and transforms it into a Mornay sauce. By learning the basics of each mother sauce, you’ll be on your way to making your own delicious derivatives.

How much liquid do you add to a roux?

1 Tbsp. flour mixed with 1 Tbsp. of butter or other fat should yield enough roux to thicken 3/4 to 1 cup of warm liquid. To avoid lumps forming, slowing whisk liquid into the roux and simmer until mixture thickens.

How thick should a bechamel be?

The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more milk until it’s just thick enough to coat the back of a spoon.

How do you say bechamel sauce in English?

The correct pronunciation of béchamel is beh(y)-shah-mehl. English speakers often pronounce béchamel as bay-shah-mel, but this is a mistake. The “é” in béchamel is not pronounced exactly like -bay, but with a slightly less emphasized “ay” sound. The “bé” sounds more like a “beh” with a very slight “y” sound added.

Is Alfredo and Béchamel the same?

What’s the difference between bechamel sauce and alfredo sauce? Both are dairy-based sauces, however, Bechamel is a French white sauce thickened with a roux made with butter and flour. Alfredo sauce uses heavy cream that’s thickened by reduction on the stovetop, then finished with Parmesan cheese.

What is béchamel sauce used for?

You could use it as the creamy component for a classic lasagna. You can use it as a base for your cheddar-loaded mac and cheese. You could use it as the French do and make some fancy sauces like mornay or nantuan or soubise.

What are the steps in making a roux?

Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.

How do you add liquid to a roux?

When adding the liquid to a roux, have your whisk handy. The rule is to add hot liquid to cold roux or vice versa. Whichever way you choose to go, you have to whisk vigorously to ensure a smooth, lump-free sauce. Also, you have to cook the flour, starchy flavor out of a roux.