Saturday, 25 September 2010


The roux is a basic sauce that is used in the italian cuisine to thicken sauces. Originally it is prepared with butter to make roux, but you can also use lighter oil.


- 80 g butter
- Flour 60 gr


Melt the butter in a saucepan over low heat, add the flour, stirring with a whisk because no lumps.

Among others, the roux is the basis for preparing the bechamel sauce.

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