Sauces
A smooth sauce starts with ratio, heat and liquid under control. Use roux as the base, and fix consistency when texture breaks.
Methods
- How to make a roux
A light roux for white sauce, béchamel and brown gravy — with the right fat-to-flour ratio.
- How to make brown gravy
Smooth brown gravy from pan drippings or stock — with a roux, warm liquid and a gentle simmer.
- How to make white sauce (béchamel)
Classic béchamel — a light roux and warm milk for a smooth, glossy white sauce.
- How to fix a lumpy sauce
Identify the cause, rescue the sauce with a whisk or sieve, and know when a fresh roux is the better fix.
- How to fix sauce consistency
Find why the consistency is wrong and fix it with liquid, simmering or extra thickening — without ruining the flavour.