Blond Roux

 

BLOND ROUX

Ingredients

Margarine                                                            50 g

Flour                                                                   50 g

Method

1.     Melt the margarine in a thick saucepan and stir in the flour.

2.     Cook to a blood or pale biscuit colour.

Note:  the roux must be allowed to cool before any liquid is added.  This amount is sufficient for 500 ml of sauce.

 

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