White Roux Recipes

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ROUX/THE BASIC WHITE SAUCE



Roux/the basic white sauce image

Provided by Fanny Cradock

Categories     Other

Yield Makes ½-1 pint

Number Of Ingredients 4

40g/1½oz flour
40g/1½oz butter or other fat
290ml/½ pint milk or stock for thick sauces
450ml/¾pint for medium and 570ml/1 pintfor thin

Steps:

  • Dissolve the butter in a pan and add the flour.
  • Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
  • Cook for a minimum of 2 minutes to cook out the taste of the flour.
  • Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
  • Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition.

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