healthier roux ????

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  • neanderthin
    neanderthin Posts: 9,937 Member
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    A little roux goes a long way in a sauce when you consider the portions, don't overthink it.
  • barb213
    barb213 Posts: 3
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    The corn starch and chicken broth is the best idea and will have more flavor than water. Make sure you use cold broth. Add it to the hot liquid until the spoon has a light coating. It will thicken as it cools. However, I would be concern with the pie dough (it will add a lot of carbs and fat).
  • RoboLikes
    RoboLikes Posts: 519 Member
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    Cornstarch plus a little Worstershire and good chicken broth will still be flavorful and will thicken, but without a ton of calories or fat :D
  • ashleab37
    ashleab37 Posts: 575 Member
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    You can always use margarine etc for a Roux.

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