- Servings : 4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
An essential technique for thickening a sauce, everyone should know this!
- 50 grams butter
- 50 grams flour
Melt the butter, add the flour and cook gently for five minutes, taking care that the mixture does not colour.
Allow to cool and refrigerate. This will last for a few days if kept covered and can then be added into sauces to thicken them.
The roux must be stirred into a hot sauce, otherwise it is likely to form lumps.