Does reheating a roux based sauce thin it out?
I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it was previously. I added more roux to the sauce but that made it too thick, so I needed to add more base.
Was this all in my head and it probably wasn't any thinner or is there a reason this happened?
Best Answer
I would think that if there were a change, that the sauce would be thicker, due to water vaporizing and the fridge that tend to dry things out.
So, I think it's in your head, but of course I could be wrong.
The one reason why it might appeared so, is because the sauce will become thinner if you reheat it, compared to the consistency it had when it was in the fridge or at room temperature.
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Can you reheat roux sauce?
If you're a slow enough eater the sauce will eventually separate right in front of you; that's just what happens when you have water and fat in the same sauce. Best to reheat on the stove top in that case, and stir frequently to prevent any further separation.How do you fix a thin roux?
Whisk the flour into the fat until you have a smooth, thick sauce. If it's too thick to whisk, add a little more fat. If it's too thin, add more flour.Can I reheat homemade white sauce?
A white sauce can be made ahead and reheated when needed. Keep the sauce warm in a bain-marie (place the pot in a bowl of warm water) for up to an hour. When you need the sauce, put it back on the stove and increase the heat, stirring until heated through and smooth. Simmer for a minute.Why is my roux not thickening?
If you add a cold roux to a cold liquid, it won't dissolve or thicken. Likewise, adding a hot roux to a hot liquid will result in a lumpy sauce. You want to either cool the roux down and then add it to simmering liquid, or add cold liquid to the hot roux you just made.The Science Behind the Perfect Cheese Sauce
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