White Roux
White roux is an essential base in cooking, used to thicken sauces and soups. It is made of butter and flour, cooked together to create a smooth paste that, whe
White roux is an essential base in cooking, used to thicken sauces and soups. It is made of butter and flour, cooked together to create a smooth paste that, when mixed with liquids, provides a creamy texture. This roux is ideal for clear sauces and béchamels.
Time
15 min. =
5 min. +
10 min.
Utensils
1 sauce pan1 strainer1 whisk
Ingredients for 4 parts
Steps
- Cut the butter into small pieces.
- Melt the butter in a saucepan large enough to hold the cooking liquid later.
- Add the sifted flour to the foamy butter.
- Mix the preparation with a whisk or a wooden spatula to smooth it.
- Cook the roux over very low heat without stopping to mix
- the preparation should whiten and become foamy. Remove from heat and let cool.