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Sauce made with a White Roux
Preparation info
- To make
one litre
of sauce - Difficulty
Easy
Appears in
Published 1978
Ingredients
Method
- Melt the butter in a saucepan (do not let it brown). Add the flour and whisk them together rapidly, to obtain a homogeneous paste.
- Allow the roux to cool a little, then gradually add the boiling liquid, whisking all the time to prevent lumps.
- Bring the mixture slowly back to the boil and let it simmer for 20 minutes; the sauce, rather heavy at the sta