Rue Sauce Food

HOW TO MAKE ROUX SAUCE

Steps:

• Place a medium sized saucepan on the stove top over medium heat. Add the butter and stir until it melts and starts to bubble, this will take a minute.
• Add the flour and salt and whisk until it all comes together and starts to bubble. Continue to cook for a further 1 - 2 minutes until you can smell the flour cooking.
• Gradually start adding the milk about 1/3 cup/80 ml at a time. It will initially become quite lumpy and this is normal. Continue to whisk and add milk until you have used all the milk and have a thick, smooth and velvety sauce. This will take about 5 minutes.
• Remove from heat and add ingredients according to the dish you are making.

HOW TO MAKE A ROUX SAUCE

Steps:

• Melt butter over medium-low heat in a pan on the stove. Once it melts, add in flour and whisk it through.
• Cook until the flour and butter combine completely. It will begin to thicken and bubble after about 3-5 minutes. If making a white roux, you can stop here and take it off the heat. For a blond roux, cook for 10 minutes while stirring as necessary to keep it from burning. If making a brown roux, cook it for up to 30 minutes, stirring frequently.

WHITE SAUCE

Steps:

• Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
• Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
• Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.