Roux, Sure to Succeed

Summary

Set the stove top to full speed for a short time. As soon as the saucepan starts to get hot, put the plate on the second lowest level and heat the butter until it barely bubbles, i.e. it is clear. Now sprinkle in the flour and mix with the butter with a flat whisk to a smooth mass. Let it sweat a little more so that the flour can swell. With light sauces, make sure that the roux does not start to brown.
For the desired sauce, add the required ingredient (e.g. water, milk, cream or stock) in a thin stream and stir well the whole time. Bring to the boil and cook for about 10 minutes so that the flour taste disappears.
With these instructions, everyone should be able to make a roux.
You also don`t need a sauce thickener for later thickening stews or sauces that have become too thin. Here you simply put approx. 50 ml of cold water in a small, well-sealable blender jar and add 1 slightly heaped tablespoon of flour (you can also use a little more flour). Shake vigorously - any small lumps that may be present will usually break during the cooking process, so that you will not have any lumps in the meal later.

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