Sauce made with a White Roux

Preparation info
  • To make

    one litre

    of sauce
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About


  • 75 g ( oz) butter or 35 g (


  1. Melt the butter in a saucepan (do not let it brown). Add the flour and whisk them together rapidly, to obtain a homogeneous paste.
  2. Allow the roux to cool a little, then gradually add the boiling liquid, whisking all the time to prevent lumps.
  3. Bring the mixture slowly back to the boil and let it simmer for 20 minutes; the sauce, rather heavy at the sta