Butter & flour mixture

littlesnuggy

Last night when making cheese sauce, I melted the butter then was tipping some flour into the pan (straight from the new packet) and accidentally tipped waaaay too much flour in for making the roux.

I tipped it out of the pan and started again with the sauce, but I've saved the floury-butter mix - am I right in thinking this could be used as topping for a crumble? Or something else useful?

Also, I'm going away on Tuesday so could I freeze it?

Raksha

Do you know how much flour you used? There's no reason why it shouldn't freeze in a poly bag until you get back from going away. Then you could use it to make a crumble type topping, but it might not be as 'short' as you've warmed the butter.....

juliapenguin

You could definitely freeze the lot, then next time you make a cheese sauce you can just do it by eye rather than measuring it exactly. I never measure these days and it always turns out ok - I always add LESS milk than I think I need, so that I only have to thin it down rather than trying to thicken it without it getting lumpy. Sometimes we end up with stuff swimming in cheese sauce, instead of a delicate nouvelle cuisine dribble, but I love the stuff and don't care if I make too much!

nesssie1702

You could always freeze the flour butter mix and use it the next time you're going to make a white sauce.

Instead of adding butter, you could add some oil to the mix, the outcome will be the same