White Roux

 

WHITE ROUX

Ingredients

Margarine                                                                50g

Flour                                                                       50g

Method

  1. Melt the margarine in a thick saucepan and stir in the flour.
  2. Cook to an even texture without colouring.

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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