Roux Sauce

Roux Sauce


  • 25g flour
  • 25g margarine
  • 250ml milk

Old Skool Method

  1. Add the flour and margarine to a pan over a very low heat. Stir occasionaly whilst the margarine melts.
  2. Once the margarine is fully melted, add the flour and mix well to form a dough ball.
  3. Start adding the milk a little at a time. After each splash, stir well until completely mixed in.

Lazy Method

  1. Pour the milk into a blender. Add the margarine and flour. Blend for 1 1/2 to 2 minutes.
  2. Pour into a sauce pan and bring to the boil, stirring all the while.