Roux (basic white sauce)

A roux, or white sauce, is a base for many other sauces and is an essential bit of kitchen knowledge that can lead to a lot of other ideas when creating your own recipes. It can be made vegan by substituting the butter and milk for vegan alternatives (I.e. dairy free butter and soy milk). The measurements I have given below are not exact as it depends on how much or little you want to make or how thick you want the sauce to be

Ingredients                                                10 minutes

  • A knob of butter or vegan alternative, the more you use the more flour you will need, making more sauce.
  • Plain flour.
  • Milk, or a vegan alternative.


  1. Heat a pan on a medium heat and melt the butter, when it’s melted move the pan off the heat.
  2. Add a little flour at a time (about a tbsp)until the mixture resembles smooth peanut butter, it should lightly hold together kind of like a dough, but be squishy when you poke it. If you want a thicker sauce add a little extra but don’t overdo it so you are left with white flour.
  3. Turn the heat up high and put the pan back on the hob. Add some milk and continuously stir until the mixture thickens up, be sure to get round the bottom edges around the pan. If you can feel it starting to stick to the bottom turn the heat down a bit.
  4. Repeat step 3 with a little milk at a time until you reach the desired thickness, be sure to keep storing or the sauce will go lumpy.

Congratulations! Being able to make a roux is key to many sauces and dishes!

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