The white roux is the base of many sauces. It is usually used and in preparations such as the Bechamel sauce, and all the creamy consistency sauces or that are based on their preparation milk or cream of milk.
| 🚻 1 Company | 🕘 15m | 🍵 Diping Difference | 🤯 |
| INGREDIENTS TO MAKE WHITE ROUX: |
| 50 grams of butter 50 grams of wheat flour |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
INGREDIENTS TO MAKE WHITE ROUX:
1. The butter melts and the flour is incorporated by stirring with wooden spoon until they integrate well and form a thick preparation.
2. To make this white roux you can replace wheat flour for corn starch if a softer texture is desired. The most frequent proportion in domestic use is 50g of butter and 50g of flour for 1/2 liter of milk.
3. If you want to increase or decrease the quantity that percentage must be respected, the greater the thicker roux will remain the sauce and the greater the most light milk or liquid.
