Butter-Free Roux

Learn how to make a healthier, butter-free version of a classic roux (white sauce) using cold pressed rapeseed oil. Mixing the oil and flour cold helps prevent lumps. Just remember to keep stirring while adding the milk and heating until thickened.

Instructions:

• For the basic Roux/White Sauce:
  1. Off the heat, mix the 50ml hillfarm cold pressed rapeseed oil and 60g plain flour in a saucepan until combined into a smooth paste.
  2. Place the saucepan over a medium heat and cook the flour paste, stirring occasionally, for about 5 minutes. Do not let it brown excessively unless aiming for a darker roux.
  3. Remove from heat briefly (optional, can help prevent lumps). Gradually add the 500ml milk, whisking or stirring constantly to maintain a smooth mixture.
  4. Return the pan to the medium heat and continue stirring or whisking constantly until the sauce thickens to your desired consistency and is smooth. This may take several minutes.
  5. Season with salt and pepper to taste.
  6. For extra richness, stir in the 2 tbsp crème fraîche (optional) after the sauce has thickened and removed from direct heat.
     
     
• For Cheese Sauce Variation:
  1. Follow steps 1-5 for the basic white sauce.
  2. Stir in the 1 tsp mustard powder (optional).
  3. Remove the thickened white sauce from the heat.
  4. Add the 150g grated strong cheddar cheese and stir until melted and smooth. Do not return to high heat as this can make the cheese sauce grainy.