In a professional kitchen, memorizing recipes is a bottleneck; mastering ratios is the key to scalability.
Whether you are making a pint or a gallon, these foundational proportions ensure a consistent nappe—the perfect sauce thickness that coats a spoon.
The Master Ratio Chart
The following ratios are based on standard weight measurements for a medium-consistency sauce.
The 60-Second Quick Fixes
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Too Thick? Gradually whisk in room-temperature stock or milk. Never use cold liquid, as it may cause the fats in the roux to seize.
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Too Thin? Implement a beurre manié (equal parts raw butter and flour kneaded together) and whisk in small knobs until the desired thickness is achieved.
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Grainy Texture? Pass the sauce through a fine-mesh chinois or sieve. This is the fastest way to achieve a professional, silky finish.
