Most sauces are derived from a roux. A roux is a simple base made from using butter, flour, and liquid. The possibilities are only as limited as your imagination.
Basic Roux Ingredients:
Olive oil (small amount, about 1-2 tsp.)
3 Tbls. Country Cream Butter
3 tsp. flour
1-1½ cups of stock or milk
Salt and pepper, to taste
Pour a little olive oil into your sauté pan (scantly coat the bottom of your hot pan) to keep the butter from
burning as quickly. (Olive oil has a higher smoke point than butter, and doesn't degrade as quickly.) Add Country Cream Butter and melt.
Add flour and whisk together until blended. Slowly add liquid, and continue to whisk until all of the ingredients are incorporated and there are no lumps.
Don't worry if you have lumps at first; stop adding liquid and blend completely, then slowly add the remainder of the liquid, stirring continually. As the sauce begins to thicken, add salt and pepper to taste. Ingredients may be increased to make larger amounts of sauce.
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