Frozen roux
I owe this fab idea to the lovely girl called Purdie. I met Perdie on holiday in Suffolk and she had just finished a cookery course. She was working as a chef for a company catering weddings, so she is an expert on batch cooking to extremes! Thanks, Perdie for a top tip!
Nutrition (per serving)
Ingredients
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flour1 cup (110 g)
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Butter0.75 cups (170 g)
Method
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Many sauces require a roux to thicken them so these are really handy to have.
A roux is simply equal parts of butter and flour mixed together to create a substance that will help thicken any sauce. Rather than spending time weighing a small amount of butter and flour and stirring continuously every time you want to make a sauce, instead make a batch of roux and freeze it in ice cube size chunks ready to use whenever needed.
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Melt butter in a large sauce pan over a low heat, taking care not to burn it.
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Add the flour gradually, stirring continuously, keep the pan on the heat and stir for 10 minutes.
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Once it is all stirred through, pour into ice cube trays and freeze.
