What temperature should milk be when adding to roux? [duplicate]

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I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef says specifically "add cold milk to the roux. Cold milk, hot roux, no lumps."

Is there a standard rule for adding roux to sauces? Do things change if you're using milk vs. stock or other liquids? And can anyone explain the chemistry as to why cold or hot liquid would be better?

Best Answer

I've heard a few different answers (theories) as to why you should use different temperature liquids to the roux, most of it's related to starch gelatinization. I'm also not a fan of scalding milk when I don't have to, as it can bubble over if you don't pay attention and/or taken on a bit of a scorched taste.

I've always added cold milk when making a bechamel in part because that's the way I learned growing up, but if I'm thickening a gravy I'm generally using warmer liquid (drippings, let to sit so you can separate out the fat). I rarely use a roux to thicken something near a boil ... for that, I'll use a slurry.

There are differences when dealing with adding cold liquid to a roux -- you need to add the liquid slowly, and stir it well before each addition, which also gives it a chance to come back up to temperature. Of course, I recommend always adding the liquid slowly, as I find it easier than trying to work out lumps afterwards.

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Quick Answer about "What temperature should milk be when adding to roux? [duplicate]"

The second key is the temperature of the roux and the milk that is added. Since starch starts to gelatinize at around 60 degrees, to get a smooth finish, the piping-hot roux should be cooled somewhat and mixed with milk heated to just under 60 degrees.

Should you add warm milk to a roux?

Side note if you would be making a lot of bechamel, I would actually suggest to heat the milk before adding it, no rolling boil. But just hot, since if you would use it cold, and it's a lot of milk it takes quite a long time to get boiling and getting the chance of burning bechamel on the bottom of the pan.

How do you add milk to a roux?

Add the milk and cook until thickened: Add just a bit of warm milk to the hot roux and whisk to loosen up the butter-flour mixture. This also helps prevent lumps in the finished sauce. Add the rest of the warm milk and whisk, whisk, whisk to combine. Continue to cook the mixture until thick and creamy.

What temp does roux activate?

An oven roux, on the other hand, takes time. It took about an hour and a half at 350\xb0F (180\xb0C) for my test roux to reach the blond stage (a light tan color, just past white); it took another three hours after that for the final, dark-brown roux to be ready.

Can I add cold roux to hot liquid?

When adding the liquid to a roux, have your whisk handy. The rule is to add hot liquid to cold roux or vice versa. Whichever way you choose to go, you have to whisk vigorously to ensure a smooth, lump-free sauce.

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