Roux Bechamel

Roux Bechamel. A béchamel begins the same as a roux does, a roughly equal ratio of butter to flour. Roux's and béchamel's are actually two of the same, a small addition propelling the dish forward is what changes it into a béchamel.

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Learn the difference between a classic roux, béchamel, and mornay. An emulsion is a mixture of two liquids that are usually unmixable, such as oil and vinegar. Béchamel is a sauce made from a roux with milk or cream.

First, a roux is useful for cooking the raw flavor out of the starch, which leads to better flavor and aroma in the final dish.

Created with Nokia Smart Cam Béchamel.

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Gâteau au sucre roux et aux amandes. Add the rest of the warm milk and whisk, whisk, whisk to combine. The very first recipe I ever saw for creating a roux involved boiling milk and adding flour to it, then add the butter after it starts to thicken.

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