basic roux

I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.

Ready In:
6mins
Serves:
Units:

ingredients

directions

  • Use equal amounts.
  • Melt margarine in saucepan over medium heat.
  • When melted add flour all at once.
  • Cook and stir over medium heat for 5 minutes.
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RECIPE MADE WITH LOVE BY

@Pam in B.C.
Contributor
@Pam in B.C.
Contributor
"I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it."
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  1. Pam in B.C.
    I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.
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