help with changing my roux

Discussion in 'Food & Cooking' started by g48dd, Nov 12, 2016.

  1. g48dd

    g48dd

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    I am making my Tuna Casserole tonight, I make it from scratch but this time I am thinking about making it richer a deeper flavor. Normally I use  4tbs of butter and 2 cups of milk to start my roux, this time I am thinking of 8oz heavy cream and 8oz of condensed milk. Is there anything I need to think about if i choose to go this route instead of plain milk? When I sautè the onions and mushrooms I am also thinking about adding 1/4 cup dry sherry, but since I am also thinking about using cream, I would like to know if anyone thinks I am just adding too much?
     
  2. koukouvagia

    koukouvagia

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    How much flour are you adding? I've never felt that my bechamel is not rich enough, it's one of the richest foods on the planet in its pure form.
     
  3. g48dd

    g48dd

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    1:1 4tbs butter to 4tbs flour
     
  4. koukouvagia

    koukouvagia

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    I would either use equal parts butter to flour at the very least.  I tend to use a tad more flour than butter because I like the consistency it gives me. My ratio is half a stick butter to 1/2cup flour + 2Tbsp flour.