Amateur Cooks - Adventurous Taste Buds!
Equal amount ie 1 tsp butter and 1 tsp flour, like we make Roux for Bechamel sauce I guess. Cornstarch with water works too, don't need butter or few tsp of dry Potato flakes added in the end to thicken the sauce, no butter needed. Rice flour or Besan(Chickpea flour)works as well for Indian dishes, Indian style! :)
It's just equal amounts of both, 25g butter/25g flour and so forth :)Katie xox
I agree - equal amounts. It doesn't have to be precise though....and it works a treat!
You might find this post interesting- I did! She mentions the freezing aspect towards the end.http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/
You are completely correct Amanda and it is equal amounts like the others have said.
I too agree - equal amounts.Also you can thicken stews etc at the end of cooking with a very clever product, which I know some chef's use. McDougalls Instant Thickening Granules - they do, honestly!
This is fascinating - I must try this. Thanks.
This sounds like a great tip!
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