Description
Roux is used as a base for any “cream of ” soups, a béchamel sauce or for thickening sauces and stews.
Ingredients
Scale
- 2 tablespoons of butter (coconut oil or other oil)
- ¼ cup starch (Tapioca or other starch) for a thick sauce or 2 tablespoons for a thin sauce
- 2 cups milk
Instructions
- Melt 2 tablespoons fat or oil in a frying pan
- Add a ¼ cup starch to the fat in the frying pan, for a thick sauce, or 2 tablespoons for a thin sauce, and toast the starch lightly to remove the raw flavour
- Add 2 cups of cold milk to the hot frying pan slowly, while whisking to prevent lumps
Notes
- It’s the same method used to create your thanksgiving turkey gravy. The most important tip is to remember if you are starting with hot fat, use cold liquid and if you are starting with cold fat, use hot liquid.
