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White Roux

White Roux
For: Bechamel sauce
Time: 15 minutes
Difficulty:
Published on : 28 Mar. 2013
Author: Chef Philippe
1 rating
1 comment
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Ingredients for Bechamel sauce:

  • 50 % butter
  • 50 % flour
  • (No quantities are given. This binding is used in different cases. Check the corresponding recipes)

Method for White Roux:

1

Slowly melt the butter in a skillet...

2

...without browning it.

3

Add the sifted flour (the weight of flour is always identical to the weight of butter).

4

Mix the butter and flour, stirring with a wooden spoon. Stir all over the pot...

5

...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.

User reviews:

wow
this was great would use it again nice
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jackrob 11 November 2019