60ml purified butter,
60g wheat flour.

Ru (roux) is a cooked mixture of flour and fat, purified butter is traditionally used. Roux is a thickener for three sauces: bechamel, espagnole and veloute . It is also used to thicken other sauces and soups. It is usually made ​​of equal parts flour and fat (by weight).



1.Heat the butter in a saucepan over a high heat, add the flour.


2. Quickly stir the sauce with a wooden spoon until all the lumps have disappeared. The roux should be soft and creamy. That’s it! Now you can use the roux to thicken soups and sauces.

Bon Appetit!



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