Sauces

Sauces

1. Roux:

   • a combination of fat and flour, cooked together to varying degrees

2. What precautions must be taken to ensure sauces are free from lumps?

   • Do not add the liquid too quickly, remove from heat, stir constantly when the sauce is brought up to the boil, do not allow skin to form on top, make sure roux not to dry when add liquid.