A roux is a mixture of equal quantities of melted butter and flour that is cooked in a pan and used as the base for thickening sauces such as béchamel.
A basic white sauce an be used for loads of recipes like béchamel sauce for lasagne, parsley sauce for fish or my favourite, cheese sauce for macaroni cheese.
Ingredients:
60g butter
60g plain flour
600ml milk
Salt and freshly ground black pepper, to taste
1 bay leaf (optional)
Method:
Melt the butter in a pan over medium heat. Stir in the flour then whisk in the milk a little at a time, stirring constantly until you have a smooth, slightly thick sauce.
Remove from the heat; season with salt and pepper. For additional flavour I like to add garlic, onion and a bay leaf, removed before serving.
Hungry Hyde Household 