1 / 2

Making a Roux S auce

Making a Roux S auce. 4. 2. 1. 3. Put the kettle on to boil. Add 100g pasta to boiling water. Melt 25g butter/ marg in a saucepan on a low heat. Whisk in 25g plain flour until you have a paste. Measure out 250ml milk. 5. 6. 7. 8. Drain pasta and mix sauce and pasta together.

zaynah
Download Presentation

Making a Roux S auce

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Making a Roux Sauce 4 2 1 3 Put the kettle on to boil. Add 100g pasta to boiling water Melt 25g butter/marg in a saucepan on a low heat Whisk in 25g plain flour until you have a paste Measure out 250ml milk. 5 6 7 8 Drain pasta and mix sauce and pasta together. Continue stirring until sauce starts to thicken. Add 50 g grated cheese. Still on a low heat, gradually add milk, stirring continuously.

  2. What do you do if the sauce is too runny? Too thick? Lumpy? What alternative ingredients could you add to flavour the sauce? What other dishes might it be used in ? How does the flour thicken the sauce? Can you explain what has gone wrong if your sauce has not thickened?

More Related