John Myers
Ingredients for 2 servings:
- 2 tbsp butter
- 1 tbsp flour
- Liquid as desired (milk, water, broth, etc.)
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Basic recipe for flour-based sauces and for thickening sauces or soups
Set the stovetop to full power for a short time. As soon as the pot starts to get hot, set the heat to the second-lowest heat and heat the butter until it is barely bubbling, i.e., clarified. Now sprinkle in the flour and, using a flat whisk, mix it with the butter until smooth. Let it sweat a little longer so the flour can swell. For light sauces, make sure the roux doesn’t start to brown. For the desired sauce, add the required ingredient (e.g., water, milk, cream, or stock) in a thin stream, stirring well the whole time. Bring to a boil and simmer for about 10 minutes to remove the flour taste. With these instructions, anyone should be able to make a roux successfully. You also don’t need a sauce thickener to thicken stews or sauces that have become too thin. Simply pour about 50 ml of cold water into a small, tightly sealed mixing bowl and add 1 heaped tablespoon of flour (you can also use a little more). Shake vigorously. Any small lumps will usually break up during the cooking process, preventing any lumps in your meal later on.
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