Lab #5 Sauces/ HMGT1203Sec.LC22

The Roux is prepared in the saucepan.

In order to achieve a good Mother Sauce it is important to consistently stir the roux. As explained in the previous picture, this is known as the  Blonde roux. The mixture will be used to create the Béchamel mother sauce.

Leave a Reply

Your email address will not be published.