Recipe Makeover: Butter-Free Roux

by Clare Fairs, March 22, 2016

This month, I was challenged to make a healthier, butter-free version of a classic roux sauce (or white sauce) using cold pressed rapeseed oil instead.

Butter-Free Roux SauceThe trick with a Roux Sauce is to avoid a lumpy consistency.  When using butter you need to melt the butter with heat before adding the flour, this means that it is cooking straight away.  Using my method the oil and flour are mixed together when cold making it less likely to go lumpy.    When adding the milk it does not need to be heated but it is important to keep stirring,  then put onto the heat and keep stirring whilst it thickens.


50ml hillfarm cold pressed rapeseed oil
2oz/60g plain flour
500ml milk
Salt and pepper
2 tbsp crème fraiche (optional)

Ingredients (cheese sauce):

As above
1 tsp mustard powder
150g grated strong cheddar cheese


  1. Mix the oil and flour until combined, off the heat.
  2. Put on heat to cook the flour, stirring occasionally, this should take about 5 mintues over a medium heat.
  3. Add all of the milk and put back on heat stirring all the time until thicker.



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