N°12 WHITE ROUX
An adaptable but quality product. It dissolves quickly and completely in hot liquids, increasing the thickness and creaminess without forming lumps or changing the flavour. A multi-purpose tool, that when appropriate, can prove to be a good strategy for making supreme gravies, sauces, soups, risottos, cooking bases, dips, custards and desserts.
How to use
Pour the product into cold or hot liquid stirring at the same time, bring to the boil and leave to cook for one or two minutes. To thicken the powdered sauces (Brown Stock, Fish Fumet, etc.,), it is best to add Roux before adding water.
Measurements: About two spoonfuls of Roux per glass of liquid.
Light consistency (soups): 70g per litre of water.
Thick consistency (sauces, bechamel): 100g per litre of water.
Wheat flour , palm oil.