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You do not need to make a roux. While your proposed technique of adding flour directly to milk will almost certainly lead to clumps, there are other ways to incorporate flour, butter, and milk: namely, a beurre manié. First, let's explore why flour clumps in hot liquid. As explained in this Seattle Times cooking advice column, flour will immediately ...


If you want to make bechamel, a roux is necessary because, well, that's what bechamel is. If you use your proposed method (or anything else) then the result will not be a bechamel, per definition, and it will also taste differntly. In the first place, you will be missing all the fat, and then there are subtleties like the flour not being fried. This doesn't ...


The flour must be cooked in oil, otherwise the flour will never get hot enough to undergo the changes looked for in a roux. The oil will easily be over 350F, but milk will never get hotter than boiling.


The similarities… Fat, flour, cheese, milk The differences… Welsh Rarebit - English mustard, Worcestershire sauce Beer cheese dip - garlic, paprika, dijon mustard, beer [optional in rarebit] You might swap one for the other, but warn your diners first which they're getting. If I got garlic in Welsh rarebit I'd probably not eat it, wondering what the heck was ...

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