Topic · Sauce Making Fundamentals
Roux to Liquid Ratios
The art of making sauces consist of buiding flavors and have the right consistency. Sauce sauces needs to be thinner than others, but rarely you will aiming to make “glue” like sauces, unless you will add ingredients that will extend the sauce. To have an idea of Roux to Liquid Ratio is imprtant thus you can have a reference point.
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Proportion of Roux to Liquids |
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Flour |
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Butter |
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Roux |
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Liquid |
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Sauce |
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200 g/6 oz. |
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200 g/6 oz. |
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400 g/12 oz. |
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4 L/1 gal. |
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Light, liquid sauces |
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250 g/8 oz. |
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250 g/8 oz. |
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500 g/1 lb. |
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4 L/1 gal. |
= |
Medium body sauces |
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375 g/12 oz. |
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375 g/12 oz. |
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750 g/24 oz. |
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4 L/1 gal. |
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Thick body sauce |
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Variables: The starch content of flour determines its thickening power. Cake flour, being lowest in protein and highest in starch, has more thickening power than bread flour, which is high in protein and low in starch. In addition, a dark Roux has less thickening power than a lighter one, so more will be needed to thicken an equal amount of liquid. |
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