Ingredients

50 g/2 oz butter
50 g/2 oz plain flour
500 ml/18 fl oz Vegetable or Meat Stock
salt and pepper
The word roux is French and means reddish. In cooking, it refers to a míxture of butter and flour cooked for a varying length of time according to what is required. Roux are divided into white (briefly cooked), blond (cooked a little longer) and brown (cooked thoroughly). It is not possible to give precise cooking...

Instructions

1.Roux are used to thicken soups and sauces, and in both cases the dish becomes tastier.
2.Melt the butter in a saucepan and, as soon as it turns goiden brown, sprinkle in the flour, stirring constantly to prevent lumps forming.
3. Gradually stir in the stock. Cook, stirring occasionally, for about 20 minutes.
4.Season with salt and pepper to taste.
5.If a runnier roux is needed, use only 25 g/1 oz each of the fiour and butter but the same amount of stock.

The word roux is French and means reddish. In cooking, it refers to a míxture of butter and flour cooked for a varying length of time according to what is required. Roux are divided into white (briefly cooked), blond (cooked a little longer) and brown (cooked thoroughly). It is not possible to give precise cooking times as you can only check the progress of the roux by looking at it

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