Roux

Ingredients

• Ground beef: 500 g (17.6 oz)
• Leeks: 3 medium, halved lengthwise and sliced into rings (300–350 g / 10.5–12.3 oz); use approx. ⅓ dark green and ⅔ white/light green parts
• Onion: 1 medium, diced (80–100 g / 2.8–3.5 oz; feel free to double)
• Garlic (optional): 1 clove, minced
• Oil or butter: 1 tbsp (14 g / 0.5 oz)
• Dry white wine: 100 ml (3.4 fl oz; e.g. Riesling trocken, Weißburgunder / Pinot Blanc, or Sauvignon Blanc)
• Beef or vegetable broth: 750 ml (25.4 fl oz)
• Cream: 200 ml (6.7 fl oz); use heavy cream, Schlagsahne, or Shamenet Mituka – all with similar fat content
• Seasoning: Salt, pepper, and freshly grated nutmeg to taste
• Butter: 3 tbsp (42 g / 1.5 oz)
• Rice flour (or all-purpose; don't use sweet rice flour!): 3 tbsp (30 g / 1 oz)
• 3.8% Milk (or 4% if you are living on the edge): 400 ml (13.5 fl oz / ~1.7 cups)
• Cheese: 200 g (7 oz), grated – a 70/30 mix of mild Gouda and Emmental or Gruyère
• Dijon mustard: 2 tsp (5–10 g / 0.17–0.35 oz)
• Nutmeg: Pinch (approx. 0.25 g)