How to white sauce /ck/? Do I follow Chef Johns advice >Hot

>>8754434
always follow based john

>>8754434
When you've never made it before do a bit at a time. When you're not so new to cooking and don't have time to fuck spiders go with Chef Johns way, most people I've seen in hospitality industry do the fast way.

I learned to use Based John's recipe.

Oil (or butter) in, medium-high heat
Wait for the oil to heat up
Salt it a little bit
Add the same amount of flour (1:1 ratio)
Cook it for about 30s-1min
Add in cold milk/cream/whatever you're going to use
Continue stirring the entire time, wait for it to thicken up
Then add more milk/etc until you have what you need and wait for it to thicken

That's just a completely basic one though. And if you need a lot of it, use more oil and flour to start. For a single person serving, only about 1tsp of fat/cream is needed; but you can go up to 2tblsp of each if you need to make a big batch.

>>8754434
My mum allways said cold liquid first to stop lumps, and i have never had any. But i tend to do half first stir and then the rest.

I go maybe a cup of cold milk to start, just so that there's less volume for you to stir.

You can always easily add more liquid to make a thinner sauce, making it thicker is when you get into more annoying conditions.

>>8754434

Under what circumstances would the roux not be hot or the milk not be cold?

>>8754455

This

>>8754525
>>8754434
bechamel is piss easy, I hate the whole "cursed recipe" meme.
Just learn to use more than the max heat value of your stope.

>>8754459
>don't have time to fuck spiders

Well thats a phrase I've never heard before and now love

>>8754434
It'll make your teeth go grey.