Starch-based sauces
Ratios of flour to liquid
Viscosities:
Different ratios of liquid to flour create different viscosities for different purposes:
Pouring, coating, binding.
Starch
liquids
Different flours give sauces a different flavour
other ingredients
Other methods
Blended method
All-in-one method
Roux method
Water
Milk
Methods of heating
Saucepan
Baking in the oven
Microwave
Less control on the heating and the gelatinisation process than the other methods of heating.
The traditional method of heating.
1:10 - Creates a smooth sauce thick enough to coat food with.
1:15 - Creates a thin sauce for pouring.
1:5 - creates a very viscous sauce to hold other ingredients together.
Equipment
Stirring with an electronic mixer.
click to edit
Stirring with a wooden spoon.
May cause burning on the top layer of sauce.
salt
Sugar
slows down or prevent gelatinisation