Low Fat Roux

We have rehabbed several cream soup recipes all using a low fat roux. A classic roux calls for equal amounts of butter and flour. We have used as little as one tablespoon of margarine with 1/2 cup of flour. a whisk is the tool of choice.

Melt the margarine in a saucepan and whisk in the flour. Whisk it until it has a small crumb. Slowly add a little of a low fat liquid (skim milk or chicken broth) whisking constantly until it is smooth. Continue adding the remaining liquid, whisking constantly.