Sauces

Salad dressings, roux-based sauces and gravy.

Salad Dressing

Start with three parts oil to one part acid for a classic salad dressing. Adjust it sharper or milder depending on the vinegar, citrus and salad.

3 : 1

by volume

RO

Roux

Equal weights of fat and flour, cooked together.

1 : 1

by weight

BÉ

Béchamel

Milk : butter : flour at 10 : 1 : 1 by weight.

10 : 1 : 1

by weight

GR

Gravy

Stock : fat : flour at 12.5 : 1 : 1 by weight.

12.5 : 1 : 1

by weight