Melt the butter in a saucepan over medium heat.. Whisk 1 tbsp (9 grams) of flour into the butter until a thick paste forms.. Stir the mixture while you cook it for 5 minutes.
Melt the butter in a saucepan over medium heat.
Whisk 1 tbsp (9 grams) of flour into the butter until a thick paste forms.
Stir the mixture while you cook it for 5 minutes.
Add room temperature roux to your hot liquid.
Boil the sauce 1 minute on high.
Pour any leftover roux onto a baking sheet or ice cube tray.
Mix equal parts of softened butter and flour in a small bowl.
Knead the mixture and roll the paste into teaspoon-sized amounts.
Whisk in 1 ball at a time to your simmering sauce.
Whisk the egg yolks in a pan over low heat.
Add 2 US tbsp (30 mL) of hot water to the egg yolks.
Whisk the eggs into your sauce and simmer over medium heat.
Allow the sauce to boil for 1 minute.
Make a flour slurry to thicken creamy sauces.
Use the reduction method for tomato-based sauces.
Thicken teriyaki sauce by cooking over low heat.
Puree almonds or cashews for a vegan option.
Try arrowroot if you're on a paleo diet.
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