Makes: 350g
Prep Time: 0 mins
Cook time: 5 min
Things you need:
25g Butter.
25 Flour
300ml Cold milk
Thick bottomed saucepan
Steps:
Place butter in a heavy bottom saucepan. Melt.
Add flour and mix both together until roux is formed. It’s important to cook out the flour.
Add cold milk in 3 stages. Whisk as you go.
Use a spatula to get all the roux off the sides of the pan. Then whisk again until smooth.
Add seasonings and freshly grated nutmeg.
Pass through a sieve to get rid of any lumps.
Store with cling film on top to stop skin forming.
Keep in the fridge for 5 days or freeze until needed.
Tips:
Make sure to use a spatula and whisk to get all the roux incorporated.
Don’t let the mixture boil to much
Add any flavorings like cheese and egg yolk to make a mornay sauce.
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