Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. I use it all the time to add that extra richness and the thickening aspect it brings to soups and sauces.
- 1/4 cup butter (or oil, fat drippings)
- 1/4 cup flour
- In a medium sauce pan melt equal parts butter and then the flour.
- Whisk the flour and butter together and allow to simmer on low and turn a light golden color for lighter sauces or soups, a golden brown, peanut butter-like consistency for darker sauces and soups, cooking and bubbling for several minutes on low heat.
- Add liquids like chicken of beef stock, milk or wine a little at a time while whisking until smooth after each addition. Add remaining seasonings in recipe and simmer a couple of minutes more.