Vegculinary Menu » Tit-Bits » Cream Sauces
Roux
Ingredients
1/4 lb Butter
1/4 lb Flour.
1/4 lb Butter
1/4 lb Flour.
Method
Melt the butter in a heavy pot over a low heat. When it bubbles, add the flour and cook over gentle heat, stirring all the time, for about 10 minutes. Do not allow to brown. The consistency of the paste should be firm, it must not run, or the sauce will be greasy; nor it should be too stiff as this will make a lumpy sauce. As flour varies slightly in its moisture content, the paste will do likewise, and this can be adjusted by adding more flour or butter at this stage. The paste can be stored in jar on a shelf and used to start thickened sauces and so save time of making up the paste saparately for each one.
Melt the butter in a heavy pot over a low heat. When it bubbles, add the flour and cook over gentle heat, stirring all the time, for about 10 minutes. Do not allow to brown. The consistency of the paste should be firm, it must not run, or the sauce will be greasy; nor it should be too stiff as this will make a lumpy sauce. As flour varies slightly in its moisture content, the paste will do likewise, and this can be adjusted by adding more flour or butter at this stage. The paste can be stored in jar on a shelf and used to start thickened sauces and so save time of making up the paste saparately for each one.