Protein roux for thickening soups, stews and casseroles

Ingredients

• 2 tablespoons of butter
• 2 tbsp Toupti protein flour mix
• 1 cup of liquid (broth, milk, cream)

Preparation

1. In a small saucepan, melt the butter over medium heat.
2. Add the Toupti flour mixture and mix constantly with a whisk to form a smooth dough.
3. Cook for 2 to 3 minutes to remove the raw flour taste (the roux should foam slightly and smell of butter).
4. Gradually add the liquid (broth, milk or cream) while whisking to avoid lumps.
5. Simmer for 7 to 10 minutes until thickened.
6. Adjust the amount of liquid to achieve the desired consistency.