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Proper ratio of roux to liquid for a medium bind


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6 replies to this topic

#1 jfresch

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Posted 23 January 2013 - 05:10 PM

Do you have a standard ratio you use for a bechamel?

#2 ChrisTaylor

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Posted 23 January 2013 - 05:23 PM

I use 100g each of flour and butter to 1L of milk when making bechamel.

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#3 DiggingDogFarm

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Posted 23 January 2013 - 05:26 PM

Roux: 3 parts flour to 2 parts clarified butter.
Bechamel: 10 parts milk to 1 part roux.


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#4 Twyst

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Posted 23 January 2013 - 05:35 PM

1 pound of roux to one gallon of liquid is what I was always taught.

#5 seabream

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Posted 23 January 2013 - 11:08 PM

I use:
Thin bechamel: 1 tbsp butter, 1 tbsp flour, 1 cup milk
Medium bechamel: 2 tbsp butter, 2 tbsp flour, 1 cup milk (This is the consistency I use for lasagna or pastitsio)
Thick bechamel: 3 tbsp butter, 3 tbsp flour, 1 cup milk

#6 pbear

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Posted 24 January 2013 - 08:38 PM

Generally speaking, I agree with seabream, except a thick bechamel (e.g., for a souffle) is usually made (I think) with 4 tbsp each flour and butter.

#7 seabream

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Posted 25 January 2013 - 12:47 AM

Yes, I agree with pbear. I also make soufflé with 4 tbsp each of butter and flour and 1 cup milk.