Why does a white sauce (bechamel,veloute) sometimes turn grey?

Best Answer

---

Pictures about "Why does a white sauce (bechamel,veloute) sometimes turn grey?"

---

Quick Answer about "Why does a white sauce (bechamel,veloute) sometimes turn grey?"

Aluminum pots/pans will cause a greying to your sauce if they are not clad in stainless steel. You'll get a reaction with acids and the aluminum that will cause disclouration to a light coloured sauce. Aluminum gives great heat conduction for the dollar but is reactive.

Why is my bechamel sauce Brown?

Not cooking your roux the correct length of time. Once it's reached the brown stage, it's lost some of its thickening ability and you will need more of it to thicken a sauce. On the other hand, for a b\xe9chamel, we need a white roux that's cooked just long enough so it doesn't taste like raw flour.

Can you overcook bechamel sauce?

If you turn the heat up too high, the mixture will be cooked through before it has properly combined, and something is likely to burn. You also run the risk of the sauce curdling or splitting, which happens when the proteins separate from the milk to form curds.

What color is velouté sauce?

Veloute Sauce \u2013 Veloute sauce is often called the \u201cfat white sauce\u201d or \u201crich white sauce.\u201d This is a white sauce with a blondish color that starts with chicken, veal or fish stock that has been thickened with a white roux.

Why should flour not be allowed to turn brown in making white sauce?

You want the flour to cook so it doesn't give the sauce a raw taste, which it would otherwise. When white, floury froth starts to appear in spots the flour is cooked enough. At that point, you spring into action with the milk, because you don't want the flour to brown.

---

MAKE: Béchamel and Velouté Sauce

---