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