I haven't done a series of posts since the pine chest was made-over and now that warming comfort food is back on the menu I though I'd give roux the spotlight for a few weeks.
I confess that it was only when The Princess began to eat solid food that I started making my own white sauce, cheese sauce and parsley sauce. I haven't used a packet mix for them since. I enjoy making them now, particularly knowing exactly what's in them and of course the raw ingredients are cheaper too. It really is very quick and the ingredients are basic so it's likely you will have them on hand.
Roux is a mix of flour and butter cooked, equal quantities in weight.
I usually use 4 ozs of each.
Melt the butter in a saucepan, add the flour and stir vigorously.
Cook on a low heat for 2 minutes stirring occassionally.
When the roux is cooled but still soft I put it in a plastic container in the fridge, where it keeps for a couple of weeks and can be used to thicken sauces and gravies.
Next week: white sauce, parsley sauce and cheese sauce and not a packet in sight.
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