Roux: Difference between revisions
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# Stir in flour. | # Stir in flour. | ||
# Cook on 1000W for 30 seconds. | # Cook on 1000W for 30 seconds. | ||
# | # Whisk in milk gradually, looking for a smooth sauce. | ||
# Cook on 1000W for 100-120 seconds, or until thickened, beat well and serve. | # Cook on 1000W for 100-120 seconds, or until thickened, beat well and serve. | ||
[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | ||
Revision as of 07:55, 21 April 2025
Other recipes | Savory sauces and side dishes
A quick and easy roux saving power and a ring on the hob!
A simple and small roux
Ingredients
- 25g lightly salted butter.
- 25ml corn flour.
(I prefer this for a roux, as it reduces gluten my intake a week but plain flour would work as well). - 150ml milk.
- Seasoning to taste, remembering the butter has salt in it.
Directions
- Melt butter on 1000W for 30 seconds. Use a 500ml pyrex jug.
You're looking for runny but not brown. - Stir in flour.
- Cook on 1000W for 30 seconds.
- Whisk in milk gradually, looking for a smooth sauce.
- Cook on 1000W for 100-120 seconds, or until thickened, beat well and serve.
