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A classic Roux's is the base of a bechamel sauce and is usually equals parts of flour and butter. This recipe can be multiplied two, three times to meet your quantity needs.

High-quality butter is often golden and can impart some color, but the Roux would still constitute a Blond Roux Making The Roux To create a white sauce, the beginning factor is the Roux, which needs to be a Blond Roux.Ī Blond Roux is just a Roux that has been cooked, but without adding any color, which would darken the sauce. Acts as a thickener for sauces/soups.īechamel sauce in its traditional form ( meaning a number of sauces stem from Bechamel sauce) is known as a French white sauce. Roux is a mixture of flour and a fat, often butter, coming together as one, like a paste. "Oh, I forgot about the Garlic" sounds obvious, but we all know we've done this many times. This process of thinking things through before beginning is often where you catch your mistakes before they happen. Cooking well requires planning and thought, so when you begin, it's like you've already made your recipe and you're only repeating. This area is the main reason most cooks make mistakes in the kitchen. This also means having your pot and pans, mixing bowls, knives, tools, etc layout. Mise en Place (MEEZ ahn Plahs) the French culinary term that means having all your ingredients measured, peeled, sliced, cut, grated, etc before you begin cooking. There is great satisfaction cooking in a kitchen, doing the dance, having all our ingredients laid out, each one measured out perfectly, just waiting to be called upon. One of the first things students learn in culinary school is timing. Being just a little off can result in failure and having to start over. Working in the kitchen is very much like dancing, having your ingredients all laid out and ready to move when the timing is just right. When it comes to making sauces, I feel one variable is the key to success. This recipe was developed more than two centuries ago! Jump to: A classic bechamel sauce is the combination of a roux and milk coming together in an elegant, rich and smooth creamy sauce.Ĭlassic French Bechamel Sauce (Béchamels) can be found on just about any menu around France- from breakfast foods like eggs Benedict or Croque Monsieur sandwiches all the way up through fondue pots at dinner parties. The French white sauce is used for a million different applications and recipes. Bechamel sauce is one of the five classic French mother sauces.