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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Tracey Doull is the founder of Kitchen Moxie, where dinner party success is simple and stress-free with over 50 unique menu ideas, delicious recipes and step-by-step instructions for pulling it all together on the big night.