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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


  • 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!

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1 Comment on How to make a roux

  1. […] potatoes separately and steamed the carrots and vegetables separately.   The gravy begins with a light roux and then I add the meat juices and some […]

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