Maak dit maklik: Sauces

There are 3 different roux’s: white, blond and dark. The white roux is barely cooked and mainly used for béchamel. The blond roux is cooked more and has a nutty flavor and a straw color and are mainly used for velouté. Dark roux is cooked till dark brown and has a very nutty flavor. You can add aromatics of your choice, depending on the dish you want to create. Mainly minced onions, celery, and leeks.


Add 6 parts flour to 4 parts fat per weight.

Basic roux:

300g flour to 200g fat


Melt the butter in a sauce pan and add the flour by sifting it into the pan. Stir gently to for a smooth thick paste and cook for 5 min.

For a light consistency: For soups

320g of white roux

3.75 l of stock or cream

1 sachet d'épices

For a medium consistency: Used for most sauces

370g of white roux

3.37 l of stock or cream

1 sachet d'épices

For a thick consistency: Used for fillings, stuffing’s, soufflés, pasta dishes

480g white roux

3,37l of stock or cream

1 sachet d'épices

Basic béchamel

200g of mince onions, garlic and leeks

370g of white roux

3.37l of milk

1 sachet d'épices


Sautee the aromatics in a saucepan till soft. Do not brown the veg. Add the butter and the flour. Cook for several minutes till evenly blended. Add the liquid gradually while stirring to form a smooth sauce. Add the sachet d'épices. Whisk continuously to avoid forming any lumps. Cook for 20 min and remove from the heat. Train and set aside for use.

Basic velouté

220g g minced onion, garlic, carrots and leeks

4.25 l chicken stock

180g butter

225g all purpose flour

1 sachet d'épices


Heat the butter in the butter in a saucepan. Add the mirepoix and sauté till soft and light brown. Add the flour and stir to combine the veg and flour. Cook the roux till it becomes slightly straw color, 12 min. Add the stock gradually, whisking to avoid any lumps that may form. Add the sachet d'épices and cook for 20 min over a light heat. Skim the velouté while cooking. Strain and set aside for use.

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