Description
Mondamin Classic Roux for Light Sauces 250g
(Mondamin helle klassische Mehlschwitze)
Mondamin roux – base for light sauces gives your light sauces a creamy, full-bodied bond and rounds off your dishes pleasantly. With Mondamin you get a guaranteed lump-free classic roux as the perfect base for all covering sauces without much effort.
The classic roux is ideal for
- Béchamel
- Fricassee
- Creamy soups
- Pasta sauces
- Ragouts
- Béchamel potatoes au gratin
Preparation
For 250 ml sauce (=1 cup = about 1 serving) approx. 2 heaped tablespoons (25 g), for 500 ml soup approx. 3 heaped tablespoons (35 g)
1) Bring the liquid (e.g. broth or topped up roast set) to boil.
2) Stir in Mondamin roux and let it boil for 1 minute.
3) Tie up as you like, bringing the sauce to the boil again.
4) Season and refine according to taste.
About Mondamin
The product Mondamin was invented in 1896 in Germany and the company founded in 1913 in Berlin. At the beginning their production consisted exclusively of corn starch, which over time gained increasing importance in cooking and was sold under the name Mondamin. The name itself was borrowed from the word for “corn” in the Ojibwa language (monda (u) min). According to legend, the god Mondamin was the friend of man. He died fighting the legendary chief Hiawatha, and corn plants grew out of his buried body. Today, the Mondamin brand belongs to Unilever.
PACKAGE CONTENTS: 250 g = 8.82 oz. NET. WT. | COUNTRY OF ORIGIN: Germany
