Sunday, October 17, 2010

Roux & Béchamel Sauce 101

Roux & Béchamel go hand in hand. A roux is such a versatile technique/recipe component to put into your repertoire, and a classic béchamel, which you can't make without a roux, has so many uses!    Just to clear things up, here are the technical definitions for these terms, brought to you by

a cooked mixture of butter or other fat and flour used to thickensauces, soups, etc.

a white sauce, sometimes seasoned with onion and nutmeg. Also called bechamel sauce .

As a rule of thumb, roux is normally a 1-1 ratio of butter & flour.  To start your roux you need to:
1.  Melt the butter

2. Add the flour

3. Whisk to combine.

Now check out the rest in the video!  The first part covers making the roux, and the second part takes the roux and turns it into a béchamel. PS - I have the worst camera skills... it's hard to cook and take a movie at the same time, so I apologize in advance for the shakiness.  Oh and don't even get me started on the edits!

To see these components put into a dish, check out my mac & cheese recipe here.

Was this helpful?  Were the explanations good & thorough enough for you to feel comfortable trying to make these things?  Your feedback is much appreciated!


  1. love it, molly! i need to buy myself a good whisk :) and the mac & cheese recipe looks amazing! also, if you are going to be doing a lot of movies you might want to get a little tripod, they are only $20-$50 dollars at target. the quality of the movie is good, but with a tripod you can still cook with both hands :)

  2. Great info, Fred! I totally need to pick one of those up. Thanks for the tip, I feel a Target trip coming on..... :)