Oat-based roux

Ingredients for 4 servings:

• 1 tbsp butter
• 40 g flour (wholegrain oat flour), finely soluble
• 1 liter of water or other liquid
• some salt and pepper from the mill

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

For thickening soups and sauces – always works and is easy to digest!

For the butter version, heat the butter until it is liquid. Now sprinkle in the flour and stir quickly with a wooden spoon. Then immediately add water (or milk). Season to taste with salt and pepper. Instead of fresh water, you can use vegetable cooking water, for example, to further process the valuable vitamins. Bring the sauce to a boil briefly, and you’re done. For the low-fat version, stir the oat flour into cold liquid (e.g., water, milk, etc.) with a spoon until smooth, until all small lumps have disappeared, then stir into the remaining boiling liquid. Season to taste with salt and pepper. Bring to a boil and let it swell for 5 minutes. It goes well with seared meat, e.g., steaks, with vegetables, in stews, in soups, with roasted mushrooms, etc. The sauce is very easy to digest, and the best part: oat flour thickens more quickly than wheat flour!