Fat and Flour Sauce (Roux-Based)

Cooking program

115°C

00:05

-

-

115°C

00:05

-

80

94°C

00:05

-

120

94°C

00:05

-

20

Ingredients for 200 kg

• Fat (butter, margarine, oil)15 kg
• Flour15 kg
• Liquid (e.g., milk, stock)150 kg

Instructions

• Preheat kettle to 115°C
• Add fat and flour directly to the bottom of the kettle (for white roux, do not melt fat first)
• Close the lid and run the mixer on Auto-Reverse, speed 80 for 5 minutes
• Add half of the liquid slowly. Sett kettle to 94°C and mix at speed 120 for 5 minutes
• Add the remaining liquid and spices slowly. Mix at speed 20 for another 5 minutes
• For brown roux, add kitchen bouquet at the end of the cooking process

Chef's note: To create white, blond, or brown roux: do not melt fat for white roux; heat fat for blond; and add kitchen bouquet for brown. Mixing kettles simplify sauce production and improve consistency. Ratio can be adjusted to 0.75:1:10 for reduced-fat sauces.