roux

Ingredients for 2 servings:

• 2 tbsp oil or butter or margarine
• 1 tbsp wheat flour
• n. B. liquid, hot (e.g. broth or stock)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Low-fat, simple and lump-free roux

Heat butter, margarine, or oil in a pan (coated, otherwise more fat is needed) until very light bubbles appear. Add 1 tablespoon of plain flour. Mix gently until the flour is light brown for a light roux, or more brown for a dark roux. Then add hot liquid to the pan and stir. Add more liquid and stir again until the liquid is creamy. Pour the contents of the pan into the soup or sauce. This way, there are no lumps! I often find that the flour burns in the pot. This allows the soup to continue simmering.