Cookies 🍪
By clicking "Accept", you authorize Meilleur du Chef to store cookies on your device to personalize site content, analyze our traffic, and provide social media functionality.
Favourites
Basket
Savoury mixtures
White Roux
...without browning it.
Add the sifted flour (the weight of flour is always identical to the weight of butter).
Mix the butter and flour, stirring with a wooden spoon. Stir all over the pot...
...to prevent browning and the formation of lumps. The roux must be perfectly smooth and white. Cook for 4 to 5 minutes. When finished, set aside to cool until you need it.
...
See the recipe
For:
Bechamel sauce
Time:
15 minutes
Difficulty:
Author: Chef Philippe
1
rating
1 comment
Ingredients:
50 % butter, 50 % flour, (No quantities are given. This binding is used in different cases. Check the corresponding recipes)
Method
Slowly melt the butter in a skillet......without browning it.
Add the sifted flour (the weight of flour is always identical to the weight of butter).
Mix the butter and flour, stirring with a wooden spoon. Stir all over the pot...
...to prevent browning and the formation of lumps. The roux must be perfectly smooth and white. Cook for 4 to 5 minutes. When finished, set aside to cool until you need it.
...
