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Make a Roux
(continued)
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Step 6:
Bring it to life (a suggested usage)
Well, it's roux! But as we already noted, roux is only a means to an end, so why stop now? You've got to follow through--if only to turn it into a simple, yet expertly made sauce. Here's something quick and delicate designed to suit most palates:- Prepare a white roux as above and allow it to cool for a few minutes.
- Add 2 cups (1/2 liter) of chicken stock, stirring vigorously. When the mixture is smooth (free of lumps), raise the heat under the saucepan to medium-high and bring the mixture to a boil--but keep stirring!
- Then lower the heat to a simmer, continuing to stir until the mixture is thick enough for your liking. Once you add the stock, don't cook the sauce much longer. The water of the stock will evaporate--and will concentrate the salt content of the stock, making the sauce too salty.
Taste your roux to discover if it needs seasoning--add salt and pepper, if needed, and perhaps a pinch of parsley or thyme. For a professional touch and a velvety texture, strain the sauce through a fine sieve. Et voila! Your sauce is ready to serve.
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