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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Creating a stable emulsion of fat and flour.
Origin: Italian chefs (19th century) — Italy
See full technique reference →Whisking fat and flour over low heat to create a stable emulsion.
Creates a rich, creamy sauce with a thick and smooth texture.
Equipment
Béchamel alla Fiorentina (Tuscany): Base for spinach and ricotta fillings
Sugo finto (Emilia-Romagna): Meatless sauce thickener
Zuppa alla Pavese (Lombardy): Binding agent for bread-thickened soup
Primary Reaction
emulsification
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