Roux (as a thickener)

One of the first things I learned in culinary school was how to make roux. This basic ingredient is a common thickener in many sauces (including three of the classic sauces of French cuisine), gravies, soups and stews. The two keys to a making a good roux is to incorporate the ingredients by weight and to cook until the floury taste is gone and the desired color is reached.

At it's simplest, roux is just equal parts flour and fat (most commonly clarified butter), by weight. The fat is heated in a pan until melted (if necessary) and the flour is incorporated. It is cooked to at least the point the raw flour taste is no longer apparent and the desired color is reached. Results can range from nearly white, to blond, brown and even black, depending on the length of cooking time and how it is to be used.

A roux can be stored for quite some time either on the counter or refrigerated (depending on the type of fat used).

Basic Roux

1 lb Clarified Butter

1 lb White Flour

Melt butter and stir in flour, incorporating until the flour is blended and cooked until desired taste and color is reached.