White sauce - soup base

Recipe procedure

Add Skaj’s white roux to the hot liquid, adding grated nutmeg to taste.

If the sauce is not used right away, keep it warm in a bain-marie, and cover it. Add a small amount of butter to prevent a skin from forming.

In these cases, to make the sauce use the broth prepared with Skaj’s classic or vegetable flavour or the cooking water from the ingredients that it accompanies.

The sauce can be served over meat or boiled fish, or poured over hot boiled vegetables.







for 4 servings:

  • Skaj’s white roux (60-100 gr for each litre of liquid, according to the desired consistency)
  • Cooking liquid (fish, meat, vegetable)
    or in alternative for béchamel: milk or water, as needed
  • Nutmeg (optional)





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