Roux

Roux (pronounced Roo) is the base of almost all sauces/sauce-based dishes, including gravy and mac n cheese. Flour is what will thicken sauces and butter gives it a base flavor. But you can’t just add flour to a recipe or it will clump. Hence…roux. It’s the perfect way to get both your butter and flour into a recipe without clumping (as long as you add your liquid slowly)…

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Chef: Christie DeHaan

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Roux

A basic base for most sauces and gravies.

Cook time: 5 MinTotal time: 5 Min

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour

Instructions

1. Melt the butter in a saucepan over medium heat.
2. Whisk in flour until incorporated.
3. Continue whisking until desired color/flavor.

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Notes: