Béchamel sauce is one of the “mother sauces” in french cuisine. It is traditionally made by whisking scalded milk (milk heated up to 180º f ) gradually into a white “roux” (look for recipe under cooking basics). It is mainly used in French, Italian and Greek dishes. Also, used as the base for other sauces like…
Tag: roux
Roux
Roux (pronounced “ru”) is a thickening agent made up of wheat flour and fat. The flour and fat are cooked (usually same amount by volume), to eliminate the taste of raw flour in the dish in which its going to be used. There is a broad color spectrum of roux that ranges from white, blond,…