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Chef Fatty

Weeknight Asian cooking that actually works. Tested in my kitchen. Written so you can nail it in yours.

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Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
White SauceBechamelRoux

The Science of the Perfect White Sauce (One Formula Behind Every Cream Sauce)

Cream sauces break, go grainy, or turn to glue, and the fix is not more stirring. It is understanding what a roux actually does. One formula, one part fat to one part flour to two cups liquid, gives you a sauce that never breaks, scales to any consistency, and is the base for a dozen classic sauces.

Jul 22, 2026Read →