A Roux Awakening

The truth of the matter is, learning a single cooking technique produces a variety of sauces. This comes as a welcomed surprise in my {noble} kitchen. If we learn this one method…and only one obscure term, we can pretty much start a saucy awakening in our kitchens. Let me introduce you to roux {pronounced “roo”}, the thickening agent used to make {beaucoup} sauces.

Roux awakening

Roux is a mixture of equal parts butter and flour. It is the perfect thickening agent to pair with any of the liquid bases: stock, milk or pan juices. When making roux, remember this easy 1:1:1 ratio:

1 Tablespoon butter : 1 tablespoon flour : 1 cup of liquid

Ingredients come together quickly in this two-step cooking method.

step one

Prepare roux by melting butter in a sauce pan over medium high heat.

step two

Sprinkle flour over melted butter and stir to combine. Let simmer for a minute or two until the color changes to a golden brown, stir often.

After completing roux preparations, simply pour the base ingredient into the sauce pan and whisk continually until thoroughly combined with no lumps. Voila!

Leave a Reply

Your email address will not be published. Required fields are marked *