Roux

 Pan.gif (2704 bytes)


 

Ingredients Preparation

 

30 grams butter Warm the butter until the butter is melted.
30 grams flour Add in one time the flour and stir with the spoon.
liter milk Stir until it is smooth without lumps.
Pour slowly in the milk, while you are stirring.
If you do this slowly, there will not start lumps.
Stay stirring and bring it to a boil.
Lower the fire and let simmer for 15 - 20 minutes.
This is a basic sauce. You can make it salt or sweet.
For soups you can add herbs, stock and so on.
It is possible to make the roux with half of the butter.
Also it can be done without butter.
Start in that case with a little of the milk or water.
The taste is not the same, but not bad.
Add a little more of the herbs to correct that.

>>> Enjoy your experiments with this recepe ! >>>

Go to the sauces
Go to the cookery book 
Go to the homepage