Ratios by Michael Ruhlman

Doughs & Batters

Bread:

• 5 parts flour: 3 parts water (plus yeast and salt)

Pasta Dough:

• 3 parts flour: 2 parts egg

Pie Dough:

• 3 parts flour: 2 parts fat: 1 part water

Biscuit:

• 3 parts flour: 1 part fat: 2 parts liquid

Cookie Dough:

• 1 part sugar: 2 parts fat: 3 parts flour

Pâte à Choux:

• 2 parts water: 1 part butter: 1 part flour: 2 parts egg

Pound Cake:

• 1 part butter: 1 part sugar: 1 part egg: 1 part flour

Sponge Cake:

• 1 part egg: 1 part sugar: 1 part flour: 1 part butter

Angel Food Cake:

• 3 parts egg white: 3 parts sugar: 1 part flour

Quick Bread:

• 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter

Muffin:

• 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter

Fritter:

• 2 parts flour: 2 parts liquid: 1 part egg

Pancake:

• 2 parts flour: 2 parts liquid: 1 part egg: ½ part butter

Popover:

• 2 parts liquid: 1 part egg: 1 part flour

Crepe:

• 1 part liquid: 1 part egg: ½ part flour

 

Stocks & Sauces

Stock:

• 3 parts water: 2 parts bones

Consommé:

• 12 parts stock: 3 parts meat: 1 part mirepoix: 1 part egg white

Roux:

• 3 parts flour: 2 parts fat

Thickening Ratio:

• 10 parts liquid: 1 part roux

Beurre Manié:

• 1 part flour: 1 part butter (by volume)

Slurry:

• 1 part cornstarch: 1 part water (by volume)

Thickening Rule:

• 1 tablespoon starch will thicken 1 cup liquid

Meat

Sausage:

• 3 parts meat: 1 part fat

Sausage Seasoning: 60 parts meat/fat: 1 part salt

Mousseline: 8 parts meat: 4 parts cream: 1 part egg

Brine: 20 parts water: 1 part salt

Fat-Based Sauces

Mayonnaise:

• 20 parts oil: 1 part liquid (plus yolk)

Vinaigrette:

• 3 parts oil: 1 part vinegar

Hollandaise:

• 5 parts butter: 1 part yolk: 1 part liquid

Custards & Sauces

Free-standing Custard:

• 2 parts liquid: 1 part egg

Crème: 4 parts milk/cream: 1 part yolk: 1 part sugar

Chocolate Sauce:

• 1 part chocolate: 1 part cream

Caramel Sauce: 1 part sugar: 1 part cream