Do flour/butter ratios in roux differ per different recipe?
While following the roux recipe of Wolfgang puck (for bechamel) he added 1 part butter to 1/2 part flour. However, online I see a lot of recipes indicating equal parts. Wondering if this ratio changes for different sauces or that ist just like all recipes being a bit different. submitted by /u/Jobdriaan [link] [comments]
While following the roux recipe of Wolfgang puck (for bechamel) he added 1 part butter to 1/2 part flour. However, online I see a lot of recipes indicating equal parts. Wondering if this ratio changes for different sauces or that ist just like all recipes being a bit different.
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