Roux is a thickener that begins with butter and flour. It is equal parts flour to fat (usually butter). So, as with the Bechamel/White Sauce, 4 tbs of flour and 4 tbs of butter. Place butter in the sauce pan and melt. Add in flour and whisk until combined.  It’s how we start a basic white sauce or béchamel. It’s used a lot in soups and sauces to thicken. It’s how I start my version of an etouffée.

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