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.
Roux - Used for Soup and Sauce Bases
- 1/2 cup of butter
- 1/2 cup flour
- white pepper to taste
- In a medium sauce pan melt 1 cube of butter and then add the flour.
- Let the flour absorb the butter 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 to medium heat.
- I usually add white pepper and use the paste immediately in soups. Just add this mixture to the liquid, be it beef or chicken broth, and whisk constantly to ensure thorough incorporation.