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.