This step can be omitted if you don’t want the garlic flavor.
I am also going to add some finely minced garlic to the butter, since I want my white sauce to end up with a garlic flavor. Be careful of the temperature, or the butter will burn. Start by melting your butter in pan over medium low heat. Using less butter will make the sauce thicker and using less flour will make it thinner. This will give you the desired thickness for the sauce. So if you are using 4 tablespoons of flour in the base of the sauce, you will also use 4 tablespoons of butter. It is something that I do very often when I make gravies and sauces since it turns a thin sauce into something smooth and silky with a delicious flavor.Īlthough there can be some variations, most roux recipes start with a combination of equal parts of flour and butter. I’ll also give some tips for making the other types of roux recipes as well.īeing able to make a basic roux is a skill that every home cook should have in their arsenal of cooking tips.
ROUX OR NO ROUX FOR MAC AND CHEESE HOW TO
Today we will learning how to make a roux with butter and flour and we will use it to thicken a Parmesan garlic sauce.