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Roux Sauce

Roux Sauce

Ingredients

  • 25g flour
  • 25g margarine
  • 200-250ml milk, depending upon desired thickness.

Old Skool Method

  1. Add the flour and margarine to a pan over a very low heat. Stir occasionaly whilst the margarine melts.
  2. Once the margarine is fully melted, add the flour and mix well. Cook for a couple of minutes until the mixture starts to brown up.
  3. Start adding the milk a little at a time. After each splash, stir well until completely mixed in. It is very important not too add too much in one go, otherwise you will be left with lumps floating in the milk that cannot be mixed in.

Lazy Method

  1. Pour the milk into a blender. Add the margarine and flour. Blend for 30 seconds to 1 minute.
  2. Pour into a sauce pan and bring to the boil, stirring all the while.