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Tag: Roux

  • Béchamel sauce

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    We’ve already covered how to make roux and basic white sauce. If you want to give a big lift to the flavour, then béchamel sauce is the way to go. Béchamel sauce has many uses – it’s wonderful in lasagne, for example. Ingredients 300 ml/½ pint of milk a few slices of onion a sprig…

  • Roux

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    Roux is a cooked mixture of equal amounts of flour and fat that’s used to thicken sauces and gravies, and is the basis for many classic sauces.

  • White Sauce

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    White sauce is very easy to make and can be used as the basis for many other flavoured sauces.