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Roux
F ✖️ 🌞 🧵
🖨 Print (Just the Basics) 👁 View Full Page
Master the foundation of French cuisine with this essential Roux recipe - the perfect thickening agent for sauces and gravies. Equal parts butter and flour, cooked slowly to develop flavor, create a versatile base that transforms thin liquids into silky, rich sauces. Make a batch to keep refrigerated, ready to elevate soups, stews, and gravies whenever needed. The key to restaurant-quality dishes starts with this simple yet crucial technique.
Ingredients
1/2 cup butter
1/2 cup flour
Directions
Melt butter in thick bottomed sauce pan. 
Stir in the flour and cook for 8-10 minutes on low heat.
Keeps in the fridge as long as butter.
Serving Size: Makes 1 cup, enough to thicken 4-6 cups of sauce.
💬 Uncle Dave says... Used to thicken all sauces and gravies
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: roux, sauce
🗂️ Categories: 🍶 Sauces & Dips
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Recipe #573 was added on April 05, 2012 and last updated on April 07, 2025.
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