Roux (for basic sauces)

Roux (for basic sauces)
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes ½–1 pint white sauce

A roux is something every cook needs to know how to make – it's the basis of lots of sauces. Add milk to make a classic white sauce (béchamel), light chicken stock to make a velouté sauce or dark stocks to make espagnole sauces and gravies.

By Fanny Cradock

Shopping list

Ingredients

  • 40g/1½oz flour
  • 40g/1½oz butter or other fat
  • 290–570ml/½–1 pint milk or stock (depending on how thick you want your sauce)

Method

  1. Melt the butter in a pan and add the flour.

  2. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.

  3. Cook for a minimum of 2 minutes to cook out the taste of the flour.

  4. Pour in approximately one-fifth of the quantity of your chosen liquid and allow to boil without stirring. Stir until the mixture blends smoothly.

  5. Beat vigorously and add the remaining quantity of liquid, beating well after each addition, until you have the desired consistency.