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A Roux (pronounced rou) is a combination of flour and fat, butter or oil which are bound together to thicken sauces, gravies and stews.
Preparation time: about 15 minutes or more if you want it dark
Ingredients:
- 60 – 70 grams butter
- 80 grams flour
Heat butter in a sauce pan and add flour and keep mixing with an egg whipper or a wooden spoon. When turning golden the roux is ready but in some recipes darker roux are requied so keep mixing until you get the right colour.
Bon appetite!
Tags: Gravy, How to.., Roux, Sauces, Tips-cooking
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