Bechamel sauce

Background

Flour-to-butter ratio: In this recipe, we use equal amounts of flour and butter. You can vary this ratio. Bear in mind that too little flour results in a greasier sauce, while too much flour makes lumps more likely. Roux-to-milk ratio: We used 25 grams butter, 25 grams flour (together forming the roux) and 500 ml milk. This produces a medium-thick béchamel sauce. You can adjust the ratio to suit the desired result. A thicker sauce needs more roux relative to the milk; a thinner sauce needs less. Remember to combine a hot roux with cold milk, or vice versa. This helps prevent lumps and produces a smooth sauce. If the sauce is too thick, add a little more milk to reach the desired consistency. Sauces derived from béchamel: Mornay sauce: With grated cheese. Cheese sauce: With processed cheese and sometimes mustard or Worcestershire sauce. Cream sauce: With cream. Mustard sauce: With mustard. Aurora sauce: With tomato purée. Nantua sauce: With lobster butter. Mushroom sauce: With mushrooms. Parsley sauce: With finely chopped parsley. Our white sauce recipes [wpupg-grid id="wittesauzen"]