Roux is a flour and butter mixture slowly cooked over a low heat. When a roux is cooked to a beige color it is called white roux. When it is cooked to a golden color it is called blond roux.
The thickness of béchamel sauce is dependent upon the share of flour and butter to the milk.
A thin béchamel sauce will also be 1 tablespoon every of butter and flour in step with 1 cup of milk.
A medium béchamel sauce will also be 2 tablespoons of butter and flour in step with 1 cup of milk
A thick béchamel sauce will also be 3 or 4 tablespoons of butter and flour in step with 1 cup of milk.
Béchamel sauce is named for Louis de Béchamel a French financier who lived from 1630 to 1703. Béchamel was once as soon as a rich connoisseur who served as the primary domo or head butler to the French king Louis XIV. It is said that one of the vital king’s cooks advanced upon a modest white sauce recipe and faithful it to Béchamel (pronounced bay-shah-MEHL).
The Italian type of béchamel sauce is called balsamella. Some American cookbooks title the recipe “white sauce.”
Basic Béchamel Sauce Recipe
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
Salt and pepper
Melt the butter and blend throughout the flour.
Remove the pan from the heat or place it over scorching water.
Slowly add the milk, blending it in until blank.
Return to heat and get ready dinner slowly, stirring time and again, until the sauce is thickened and blank.
Season to taste with salt and freshly ground black pepper.
