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Tuesday, 12 February 2013

A Super Easy Roux Sauce

A roux sauce is a white sauce used as the base of a huge number of sauces. People usually make it by mixing the flour and butter first over the heat and then gradually adding the milk until the sauce thickens. Not only is this method time consuming but it can even lead to dreaded lumps in the sauce.

Instead, try this amazing, fool proof method.

Serves 2

250ml whole milk
25g butter
25g plain flour

1. Place ALL three ingredients into a saucepan over a medium heat.
2. Using a wooden spoon stir continuously.
3. Don't panic if it looks lumpy, just keep stirring constantly. I promise in no time at all you'll have a silky sauce.
4. Cook for 5 minutes.

Try adding nutmeg to the sauce for an easy bechamel sauce as a base for lasagne. Or add cheese and pour it over macaroni or cauliflower.

1 comment:

  1. This actually works, I've always had problems with lumps in the past but I tried mixing all 3 ingredients at the same time this evening and the result was really smooth, and so much quicker than usual. Great tip, thanks!