It’s easy to make delicious sauces and gravies with butter and flour
[captionpix imgsrc=”http://blog.cleanslatefarm.com/wp-content/uploads/2015/03/roux.jpg” captiontext=”Butter and flour, the basics needed to make roux” imgtitle=”roux ingredients”]
Want to make gravy? How about a cheese sauce? A velouté perhaps?
Then you’ll need to start with roux. Roux (pronounced roo) is the most basic of thickeners for stock or milk to make gravy or velouté (vuh loo tay), which I’ll cover in a minute. So today I’ll show you how to make roux. I promise this will help bring your recipe repetoire to new levels.
Roux is a combination of flour and fat, most usually butter, in equal proportions, which then has stock or milk/cream to it and brought to a boil and allowed to thicken. At the Culinary Institute of America we were taught 2 parts clarified butter to 3 parts flour. For a roux with more flavor you can also use vegetable oil or rendered chicken fat. Technically the ratio is based on weight. Me, I use one to one butter/flour.
To make roux simple melt 2 tablespoons of butter in a heavy bottom sauce pan. :: Follow Gromit for more