Basic Roux

By tpriddy_1

Flour and butter act as a thickening agent for the sauce. Always cook slowly together for several minutes before adding any liquid(IE; chicken or beef stock, milk or cream)

Ingredients

• Equal parts butter and flour;
• Thin sauce or soup - 1 Tbsp per 1 cup liquid
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• Medium, General all purpose sauce 1 1/2 Tbsp flour per 1 cup liquid
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• Thick Sauce - 2 Tbsp flour per 1 cup liquid
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• Souffle Base - 3 Tbsp per 1 cup liquid

Preparation

Step 1

This basic sauce takes about 5 minutes to make and is then ready for the addition of flavors and enrichment's.

In a saucepan melt butter over low heat. Blend in the flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring. This is now a white roux.

Add beef or chicken stock, wine, milk or cream.