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1/2 Photos of Wicklewood's All Too Easy All in One White Sauce
I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.
Serving Size: 1 (150 g)
Servings Per Recipe: 4