Roux-based sauce, the base of all sauces
A mixture of butter and flour, gradually mixed with milk or broth: the foundation for a smooth, well-emulsified sauce, free of lumps. Easy.
Roux, a mixture of butter and flour, is used to thicken a hot sauce. Once you have mastered this basic technique, you can use it in many different recipes.
Ingredients and directions
- Prep time5 min
- Cook time10 min
- Total15 min
- DifficultyEasy
- CostBudget
- Calories91 kcal/serving
- Cooking methodCooking in a saucepan
- Estimated cost$1.99 $0.50 / serving Estimated price; varies by store.
Ingredients
people
- $0.28
- $0.05
- $1.39
- $0.27
Prices from US supermarkets.
Directions
- Prepare a roux using butter and flour: cook the flour for a few minutes over low heat, stirring constantly. For a white sauce, stop cooking sooner; for a brown sauce, let it cook longer.
- Add some milk or broth and mix until a smooth consistency is achieved. Continue to add liquid until the desired thickness is reached, or until all the liquid has been absorbed.
- Add the peppers, then simmer for about 3 minutes over low heat, stirring constantly.
The bill
Roux-based sauce, the base of all sauces
- 30 g of butter$0.28
- 30 g of flour$0.05
- 50 cl of milk or broth$1.39
- pepper$0.27
Total$1.99
that's $0.50 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 91 kcal |
|---|---|
| Fat | 6.5 g |
| Saturated fat | 4.7 g |
| Carbohydrates | 5.8 g |
| Sugars | 0.2 g |
| Fiber | 0.3 g |
| Protein | 2.3 g |
| Salt | 0.64 g |
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