Making White Roux Sauce

Recipes

· Ingredients:- Pouring Sauce

- 15-20g butter / margarine
- 15-20g flour
- 300ml liquid (water / milk)

· Methods:

1. Melt the fat/butter in a saucepan over low heat.
2. Add the flour and stir gently with a wooden spoon

until it becomes a smooth paste.

The paste should not be brown.
3. Remove the pan from the heat and blend

in the liquid gradually.
4. Heat the mixture for 1-2 minutes.

Pictorials & Explanations of cooking White Roux Sauce

Margarine, Liquid (water) & Flour (plain flour)

20g of Margarine, 300ml of Liquid (water) & 20g flour

The fat/ margarine was melted in a saucepan over low heat.

The flour was added.

It was stirred gently with a wooden spoon until it becomes a smooth paste.

The paste is not brown.

The pan was removed from the heat. Liquid was blend in gradually.



The mixture heated for 1-2 minutes.

Final Food Product:

Plain Flour

Wholemeal flour

Sensory Comparison

• Plain Flour :

- Sauce is smooth, thick and glossy.

- Yellowish-white in colour

• Wholemeal flour :

- Sauce is thin, rough and dull.

- Brown in colour