Roux
Ingredients
Method
- 1 tablespoon, butter
- 1 ½ tablespoons, plain flour
- 1 cup, milk
- Salt and pepper, to taste
Method
- Melt the butter in a saucepan. Do not burn it.
- Remove saucepan from the heat. Using a wooden spoon stir in the flour until all is combined. (This is your roux).
- Return to a low heat for 30 seconds. Make sure to stir continuously.
- Add milk string gradually, stirring each addition with a wooden spoon until the mixture is smooth. NOTE: If you add too much milk and have a lumpy sauce, stop adding milk and stir vigorously with a metal whisk. When mixture is smooth, return to adding the milk gradually.
- Return saucepan to the heat and stir until the sauce boil. Reduce the heat and stir for another minute. You will feel the sauce changing as you stir and the sauce continues to gelatinous Once the sauce reaches desired consistency, it is done. Remove from the heat.
Variations on this sauce:
Click here to go on to next super skill.
- Cheese Sauce, add 3 tablespoons of cheese at the end of step 4
- Traditional Béchamel Sauce, halve the amount of milk and replace it with ½ cup of stock or water that has been used for cooking vegetables.
Click here to go on to next super skill.