whats the difference between a roux and a beschemel?

Question

i know i probably spelled both of those words wrong..but it has something to do with cooking and sauces...
thanks!

Answer 1

Roux, a combination of butter and flour cooked on top of the stove, is the thickening agent for many important French sauces.
Sauces mères or mother sauces, are those from which all flour-bound sauces derive. The sauces mères are classified by colour - béchamel and velouté, which are white sauces, and sauce espagnole, a brown sauce. Béchamel is made by adding milk to a white roux (roux blanc), in which the flour and butter are cooked just long enough to eliminate the taste of raw flour without colouring the mixture.
So, roux is the base...butter ad flour....bechamel the finished sauce, made by adding milk.

Answer 2

A roux is equal parts fat and flour, It is used as an thickening agent. A bechamel is a mother sauce. A basic sauce to make other sauces like a cheese sauce. A bechamel sauce is milk nutmeg white pepper and salt, thickened with a blonde roux. Meaning the roux has not been cooked long

Answer 3

There's a large difference between the two :)
A roux is basically a mixture of equal parts flour and butter which is browned (to taste) used to thicken sauces, stews, etc. Melted butter in a pan, followed by flour which is cooked to remove the "raw" taste.
A bechamel is a white sauce which actually starts out with a roux base to which then scaled milk is added. A great way to make homemade mac n cheese is to start with a basic bechamel sauce and add white cheddar cheese to it! Hope this helps.

Answer 4

a roux is a base made with equal parts of an oil and flour , you heat the oil. add the flour , cook it and that is your Roux. The roux base is made first to help thicken the final product.
If you then add milk and cream and some seasonings then you a Bechemal sauce. This is called the mother of all sauces since you can then add many things to make many different sauce. You add cheese and have cheese sauce. With the roux you want to make sure you cook it a bit to get the pastey taste out of the flour, but if you burn it, throw it out and start over as there is NO way to fix a burnt roux and your final product wont taste good.
i hope this helps. good luck

Answer 5

A roux is a base for cream sauces (such as Alfredo) and it's made with equal amounts of butter and flour. It's used to thicken the cream sauce.

Bechemel is a white sauce.

Answer 6

a roux is part of making a bachemal.

roux consist of cooking flour with butter to use as a thicken agent in sauces.

bachamel is roux and milk. So after you cook your roux, you slowly add the milk, and saeasonin with nutmeg. simmer to allow to thicken ;)

Answer 7

a roux is equal parts fat to flour used to thicken a sauce. A bechamel is a creamy cheese sauce i believe thickened by a roux

Answer 8

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