Recipes

Melt the butter in a large sauce pan over medium heat. When the butter bubbles, add the rice flour and stir with a wooden spoon to form a roux. The mixture should be the consistency of wet sand. If it is too loose add more flour, if it is too thick, add more butter. Cook for 1-2 minutes to remove the raw flour taste. Using a wire whisk, whisk the stock into the roux, making sure to smooth out all the flour lumps. Bring the mixture to a boil, whisking frequently and making sure to scrape the corners and bottom of the pan to prevent scorching. Reduce to a simmer and continue to whisk until the sauce thickens. Season with salt and pepper to taste.