Making a White Roux

Name: Making a White Roux
Cuisine: French
Ingredients: 75 g (2½ oz) flour; 1 litre (1¾ pints) of liquid (milk, light chicken stock, light beef stock, fish fumet, etc., according to the dish); 1 litre (1¾ pints) of liquid (milk, light chicken stock, light beef stock, fish fumet, etc., according to the dish); 1 litre (1¾ pints) of liquid (milk, light chicken stock, light beef stock, fish fumet, etc., according to the dish); 1 litre (1¾ pints) of liquid (milk, light chicken stock, light beef stock, fish fumet, etc., according to the dish); 1 litre (1¾ pints) of liquid (milk, light chicken stock, light beef stock, fish fumet, etc., according to the dish); 75 g (2½ oz) butter or 35 g (1¼ oz) for the lighter version of the sauce

Preparation info

To make
one
litre of sauce

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

75 g (2½ oz) butter or 35 g (1¼

Europe
France
Sauce

Method

Melt the butter in a saucepan (do not let it brown). Add the flour and whisk them together rapidly, to obtain a homogenous 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 twenty minutes; the sauce, rather heavy at the