German Phrase
Wie mache ich eine einfache Mehlschwitze?
Meaning
The sentence asks for a step‑by‑step explanation of how to prepare a basic roux (Mehlschwitze), a mixture of flour and fat used to thicken sauces and soups in German cuisine.
When to use
Use this phrase when you’re in a cooking class, asking a German‑speaking friend, or posting a question on a recipe forum about the fundamentals of making a roux.
✦Grammar Breakdown
WiemacheicheineeinfacheMehlschwitze?
Question word order
In German yes‑no and 'wie' questions, the verb comes directly after the question word, followed by the subject.
Verb conjugation
‘machen’ is conjugated to ‘mache’ for the first‑person singular (ich).
Indefinite article + adjective
With the indefinite article ‘eine’, the adjective takes the weak ending ‘-e’ (einfache).
Noun gender
‘Mehlschwitze’ is feminine, therefore the article is ‘eine’.
🗨In Conversation
Wie mache ich eine einfache Mehlschwitze?
How do I make a simple roux?
Erhitze zuerst etwas Butter in einem Topf, gib dann das Mehl dazu und rühre, bis die Mischung goldgelb ist.
First heat some butter in a pot, then add the flour and stir until the mixture turns golden.
✕Common Mistakes
Wie mache ich eine einfacher Mehlschwitze?
The adjective must agree with the feminine noun ‘Mehlschwitze’ and take the weak ending ‘-e’ after ‘eine’.
Wie mache ich ein einfache Mehlschwitze?
‘Mehlschwitze’ is feminine, so the correct article is ‘eine’, not the masculine ‘ein’.
Wie machst du eine einfache Mehlschwitze?
The verb must be conjugated for ‘ich’ (first person singular), which is ‘mache’, not ‘machst’.
↔Alternatives
Wie bereite ich eine einfache Mehlschwitze zu?
How do I prepare a simple roux?
Wie stelle ich eine einfache Mehlschwitze her?
How do I make a simple roux?
Wie kocht man eine einfache Mehlschwitze?
How does one cook a simple roux?
Cultural Tip
In German cooking, a ‘Mehlschwitze’ is the go‑to thickening agent for classic dishes like Kartoffelsuppe or Gulaschsauce. Southern regions (Bavaria, Austria) may call it ‘Mehlschwitze’, while in northern Germany you’ll also hear ‘Roux’, especially in professional kitchens. Remember that a light, golden roux is used for delicate sauces, whereas a darker roux gives a richer, nutty flavor.