🥛Le Roux🥛 - or how to properly thicken your sauces

3 min - The roux is at the base of La Béchamel and a crucial tool to thicken any of your sauces. It is very simple to make.

Ingredients:

• 30 grams of unsalted butter

• 30 grams of flour

The Recipe:

• Put the butter in a saucepan and let it melt

• When it is molten: take the saucepan out of the stove

• Add the four all at once and stir very quickly

• Put the saucepan back on low heat when the flour is well incorporated

• Wait for your roux to soften a little bit

You're done!

THE VIDEO:

I encourage you to go on Les Techniques to see a video on how to make a béchamel using the roux that you just made.

Passionately yours,

Anton