How to make a roux

How to get a lump-free sauce

Roux-based sauces have a reputation for going lumpy but I find there are a few things that help to stop lumps forming.

• Adding hot liquid to a hot roux stops the butter from clumping and causing lumps.
• Adding the liquid gradually at first and mixing well between each addition.
• Whisking rather than stirring the sauce as it cooks helps to knock out any lumps.

If all this fails you and you are left with a few lumps, then you can always sieve the sauce into another pan to make it lump free.

Flour and fats

Butter: I’d always use an unsalted full-fat butter here. You’re only making a base and you can add seasoning later on in the method.

Dairy-free spread: if you’re making a sauce that needs to be vegan or dairy free, you can easily make a roux with a dairy-free butter alternative. I find the butter-flavoured ones work best rather than ones made with coconut oil.

Flour: always use plain white flour. Self-raising flour has raising agent in and will leave your finished sauce with a slight taste of bicarb.

Using stock in a roux

The white sauce and its derivatives are the most common ways of using a roux, but it’s versatile. My recipes for pie fillings use stock instead of milk for the base, or you can make a flavoured sauce called a velouté, which is normally enriched with cream.