White Roux


White roux

This is the classic recipe used in French cuisine for thickening sauces, both savory and sweet. It's so simple and a little roux goes a long way, so make a batch of this recipe and keep it in the fridge for a couple weeks of sauce making!

INGREDIENTS

All Ingredients

8 tbsps (112g) butter
1 cup (158g) all-purpose flour

INSTRUCTIONS

  1. In a medium saucepan, heat and melt the butter on medium heat. 5 minutes
  2. Add the flour, whisking constantly, and cook for 3-5 minutes until you smell the sweet fragrance of flour and butter. The roux should not be browned or burned. 5 minutes
  3. Transfer into a storage container to cool and store in the refrigerator for later use. 1 minute
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