White sauce

[jb190281]

If you didn't have enough milk, would it end up more like a souffle? Or even a roux?

[ummmm]

Not a souffle....

If you've added milk it wouldn't as roux as such.....depends how much milk you did add.

[bimbo123456]

Actually, if you make a traditional white sauce you would use a roux anyway. My mum makes a lovely quiche by making a thick white sauce containing egg yolk, then whisking the egg whites and adding them. Sorta like a souffle in a crust. Lovely.

[merciasounds]

not a soufflé, no you need eggs for that but the fat/flour make a roux anyway you could always add stock instead of water and make a 'velouté' sauce instead of a white sauce

[guilliebrougues]

If you did not have enough milk, you could add water to the milk to make up the quantity you need.