Proper ratio of roux to liquid for a medium bind

[jfresch]

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

[ChrisTaylor]

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

[Martin Fisher]

Roux: 3 parts flour to 2 parts clarified butter.

Bechamel: 10 parts milk to 1 part roux.

~Martin

[Twyst]

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

[seabream]

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

[pbear]

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.

[seabream]

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