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Friday, December 28th, 2012 5 28 / 12 / December / 2012 06:22

Here is a tite recipe which I would need later for my dish. It is the basic recipe to prepare any kind of roux. For the béchamel, it is simply enough to replace the juice of cooking by some milk.

crèmeIngredients:

-30 gr of butter

-2 soup spoons of flour

-Juice of cooking (vegetables, broth...........)

-Salt; pepper

In a pan, melt the fat and add it the flour. Well mix.

Cast anchor, little by little, with the juice of cooking and well mix to obtain a very homogeneous cream (if there are lumps, tit blow of mixer and the tour is played). Salt and pepper.

Use this roux for a browned preparation.

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