Photo of Chef cooking with Kirks Roux

Golden Rule #1!

For all our recipes always add cold Roux to hot liquid or Hot roux to Cold liquid

Béchamel Sauce

The classic White sauce made with our Classic Irish Butter Roux or our Gourmet Irish Butter Roux to use in your Lasagne, Cauliflower Cheese, Casseroles or pie mixes.

Prep Time: 5 minutes
Cook Time: 20 minutes
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Veloute Sauce (White Stock Sauce)

Use our Kirk’s Classic Roux or Kirk’s Gourmet Roux to make the classic White stock based “Mother” sauce which forms the base for many sauces to accompany Fish, Pork or...

Prep Time: 1 minutes
Cook Time: 20 minutes
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White wine Sauce

A variation on the basic veloute classic sauce to make chicken/fish casseroles or pies.

Prep Time: 1 minutes
Cook Time: 20 minutes
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Sauce Supreme

Another variation on the veloute and a classic sauce to make chicken casseroles or pies etc.

Prep Time: 1 minutes
Cook Time: 20 minutes
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Lemon Sauce

Using our Kirk’s Lemon Roux to make a tasty tangy white Lemon sauce to form the perfect accompaniment to chicken or fish.

Prep Time: 3 minutes
Cook Time: 15 minutes
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Chicken Curry

Using our Kirk’s Curry Roux as your cooking base to make a tasty chicken curry with 100% natural ingredients. Remember Kirk’s Curry Roux can also be used to spice up...

Prep Time: 15 minutes
Cook Time: 40 minutes
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Chilli Beef

Using our Kirk’s Chilli Roux as your cooking base to make a tasty chilli beef with 100% natural ingredients. Remember Kirk’s Chilli Roux can also be used to spice up...

Prep Time: 15 minutes
Cook Time: 40 minutes
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Cajun Gumbo

A traditional chicken gumbo made with Kirk’s Cajun Roux base with pure clarified butter.

Prep Time: 15 minutes
Cook Time: 40 minutes
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