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What is a glossy French sauce made with a roux of butter flour and stock?
Wiki User
∙ 16y ago
veloute
Wiki User
∙ 16y ago
Wiki User
∙ 15y agobechamel
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How do you make a roux sauce?
There are different variations, but a roux is basically a sauce derived of oil, seasoning and flour. Using a pan that you aleady cooked meat or fish etc., combine some oil, margarine or butter to the pan and slowly whisk in flour in small amounts, allowing the flour to get completely saturated by the oil and natural drippings that were in the pan. Add flour until you get the desired thickness, turn the heat low and season to taste. At this point, if it gets thicker than desired, you can thin it out with stock, milk or water.
What is in poutine?
That's a canadian meal composed of french fries and melted cheese and sauce.
How many grams of butter and flour do you need to make 5 liters of roux?
Hellofirstly a roux is a thickening agent. So you would use a roux to thicken 5L of liquid (water or milk etc..).For instance, to make 5L of a white sauce (Bechamel) you would need 5L of milk and 800g of roux.Roux = 400g of flour400g of butter (or marg)mix and cook till it changes to blonde turning and stirring.Dont allow to burn and use to thicken the milk or (your liquid)Cheers-J-
How do you make roux?
To make roux you need equal parts oil (a fat) and flour (all purpose is best). Heat oil in a skillet (frying pan) when oil is warm, close to hot frying stage but not overheated, slowly mix the flour. Continue cooking the oil and flour mixture over medium heat stirring constantly. Cooking times vary, depending on the type of gravy or sauce you desire. 2-3 minutes will produce a very light colored roux, recommended for a milk based gravy/sauce. The longer you cook the roux the darker it will become. Be careful, not only does the oil/flour mixture become very HOT it can burn very easily, constant stirring is a MUST. Add to your boiling liquid to thicken your sauce or gravy. Roux can be kept for about a week in an airtight container in your refrigerator.
What did the national anthem urge the French to do?
...and fertirrigate the fields with the foes'... "tomato sauce"... yeah, that's in the lyrics too
Why is bechamel sauce glossy and smooth?
Bechamel is glossy due to the fat in the butter and smooth from the expanded gluten in the flour.
What are two key ingredients in making french sauces?
French Sauces are usually stock or wine reductions with a little cream or butter added at the end.There is also the béchamel sauce, this basic French white sauce is made by stirring milk into a butter-flour roux.
What is the point of butter in a white sauce?
The point of butter in white sauce is 1 - Taste, the butter gives a rich flavour. 2 - Moisture, to cook the flour in other wise the flour would be uncooked and the sauce would taste floury, rather than just having the flour as a thickener.
What flour is used to make white sauce?
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
What is bechamel sauce and its use?
Bechamel sauce is a variety of white sauce made from a roux of butter and flour, to which hot milk is added.
What sauce is made from milk flour and butter?
I believe you're referring to a roux.
How do you cook mornay sauce?
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
What is Bechamel sauce?
Bechamel sauce is also known as white sauce. In a pan, you melt some butter. You then mix in some flour to make a paste called a roux. Milk is then added and the roux blended in and brought to a boil. The flour thickens the sauce.
What is roux?
It means Ginger in french and has also other meanings [Quote]
In cooking what is bearnaise?
Bernais Sauce (French) is a simple sauce made of egg yolks, clarified butter, tarragon and shallots.
Can you make a fresh cream sauce without white whine?
Yes, you can use chicken broth. A favorite "mother sauce" is béchamel, made with flour, butter, and milk or cream.
What is bechamal sauce?
A bechamel sauce is a basic white sauce, used as a base for other many other sauces. It is made by whisking a roux (a mixture of butter & flour, that looks a bit like playdough, combined & cooked in a saucepan) with milk. The more milk you add, the thinner the sauce. You can then add things like parsley for a sauce to go on fish, cheese for the topping for lasagne, or mustard, for example. Bechamel is really flexible, and you can play with what you add and experiement - for the basic recipe see: http://www.bbc.co.uk/food/recipes/database/bechamelsauce_70004.shtml Have fun!
