By Ole Mouritsen and Klavs Styrbæk
Published 2017
Most traditional thickener for sauces. Consists of equal quantities of flour and melted fat. The fat is melted at a low temperature, the flour is stirred in, and the mixture is then heated until it has taken on the desired color—white, light, or brown—depending on the type of sauce for which it is to be used.
© 2017 All rights reserved. Published by Columbia University Press.
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