The white sauce and its derivatives are the most common ways of using a roux, but you can also use stock instead of milk for the base to a pie filling, or make a flavoured sauce called a velouté, which is normally enriched with cream. Self-raising flour has raising agent in and will leave your finished sauce with a slight taste of bicarb. Try using the butter-flavoured ones rather than ones made with coconut oil.įlour: always use plain white flour. You’re only making a base, and you can add seasoning later on in the method.ĭairy-free spread: if you're making a sauce that needs to be vegan or dairy free, you can easily make a roux with a dairy-free butter alternative. Flour and fatsīutter: use an unsalted full-fat butter. Cooking it until it has a rich, caramel colour will give your sauce a slightly nuttier flavour. In this case, the roux is made with 1/2 cup all-purpose flour and 1/2 cup unsalted butter. You can then choose to add your liquids to create a sauce or even continue cooking the roux. Don’t rush the cheese sauce: When making the cheese sauce, you first need to make a roux, which is combination of equal parts of flour and fat. Once you've combined the flour and melted butter, the roux needs to be cooked for at least 2 minutes to cook out the raw flour.
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