Do you have a standard ratio you use for a bechamel?
Proper ratio of roux to liquid for a medium bind
Started by
jfresch
, Jan 23 2013 05:10 PM
6 replies to this topic
#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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Melbourne
Harare, Victoria Falls and some places in between
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Harare, Victoria Falls and some places in between
#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.
~Martin
Bechamel: 10 parts milk to 1 part roux.
~Martin
Unsupervised rebellious radical common-sense farmer, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
#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
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.
