White sauce without roux

White sauce without roux - Food Photography of Pasta

Recently I have been making white sauce by:

  • heating the milk in a pan until nearly boiling
  • mixing corn flour with a small amount of cold milk
  • removing milk from stove
  • add corn flour mix to hot milk
  • stir until thick.

This is very fast and never produces lumps, but what are the disadvantages versus using the traditional roux approach?

rouxbechamel


Best Answer

If it works for you (you like the results), there really isn't a disadvantage unless you have leftovers. Cornstarch (cornflour) thickened sauces tend to thin upon reheating more than roux thickened sauces. Depending upon what you are making, you may or may not notice it much if at all.



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How do you make a white sauce without a roux?

Steps to Make It
  • Gather the ingredients.
  • Melt butter in a saucepan over low heat.
  • Stir in flour.
  • Whisk constantly and cook for about 2 minutes. ...
  • Gradually stir in milk and continue cooking over low heat, constantly stirring, until sauce begins to thicken.
  • Cook for 1 minute longer, still stirring constantly.


    • How do you thicken a white sauce?

    Cook a little more roux in a separate saucepan by cooking equal parts butter and flour over medium-high heat until straw coloured. Whisk the into the thin sauce. Bring to the boil and stir for 5 minutes until your sauce has reached the desired consistency.

    What is the difference between a white sauce and a roux?

    A roux is a mixture of (usually) equal quantities of flour and butter that's used as a thickening agent in sauces. A b\xe9chamel is a sauce made using a roux with the addition of (usually) milk.

    How do you make white sauce without flour and butter?

    Mix 1 Tbs of cornstarch into 1 Tbs of cold water, stir well until it resembles milk, pour this into your hot cheese sauce and stir. Allow to cook for 1-3 minutes. If not thick enough, repeat until thickened as you prefer.


    GORDON RAMSAY How to make a classic white sauce with cheese YouTube



    More answers regarding white sauce without roux

    Answer 2

    I saw this on another search and I will quickly add my 2 cents. Cornflour (corn starch) doesn't hold it's thickness as well over long periods of time in a warmer (think restaurant). The sauce breaks with long-term heating or reheating, however I feel it is far smoother than a roux is. I can taste the grittiness of AP Flour in a roux.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Engin Akyurt, Geraud pfeiffer, Rachel Claire, Dana Tentis

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