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jfresch

Proper ratio of roux to liquid for a medium bind

7 posts in this topic

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

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Roux: 3 parts flour to 2 parts clarified butter.

Bechamel: 10 parts milk to 1 part roux.

~Martin


~Martin

Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist, contrarian and natural born skeptic who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

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

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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

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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.

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

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