In cooking what is the difference between a roo and a beschemel?!
Answers: Know there both bases for sauce and I think both are french. What is the difference between them?
Roo--is spelled Roux --its equal parts of melted butter and all purpose flour and its a thickneing agent for most sauces and soups- There are three thypes blond roux, brown roux and oven baked roux--blond roux being the most versatile.
Bechamel on the other hand is a white sauce typically thickened with a roux made with milk, roux , salt ,pepper and a dash of nutmeg-it is one of your 5 mother sauces
A roux is flour and fat cooked together over low heat-whisk in scalded milk and you have a bechamel.
A Beschemel is a white sauce. It is usually used as the base for other sauces. i.e Alfredo.
A roux is a thickening agent usually used for soups, stocks, or sauces. It is usually a mixture of flour and fat gently cooked together.
Roux (roo) is the paste of flour and butter before liquid has been added, this can be a universal thickening agent for many sauces.
Bechamel is the white sauce once the milk has been added to the roux (roo)
Just to set one thing straight...a white sauce......is a white sauce....when you add Nutmeg...then it's a Bechamel....but other than that...they're all right!!!!!!!!!
A roux is a thickening agent, using equal parts of fat and flour... cooked to different stages (white, blond, or brown) depending on what kind of sauce your making. Bechamel (white sauce) is one the "mother sauces"