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To bind a roux

To bind a roux
For: To thicken sauces.
Time: 15 minutes
Difficulty:
Published on : 23 Mar. 2012
Author: Chef Philippe
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Ingredients for To thicken sauces.:

  • Fish or meat juice
  • Butter and flour in equal quantities

Method for To bind a roux:

1

Melt butter in a saucepan.

2

Add flour off the heat and quickly mix.

3

Cook on low heat stirring constantly. The roux must remain white for white sauces.

4

For brown sauces, it is possible to slightly colour the roux.

5

Leave the roux to cool.

6

Pour the boiling liquid (juice) on cold roux and whisk on medium heat until boiling again.

7

Reserve hot in a bain-marie.

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