White, medium and dark roux © kvalifood.com

Video Recipe - Roux is the classic thickening and darkening agent, that is being used in many of the classic French sauces. It’s actually just wheat flour which is browned in fat, but there is some technique to it too.

Ingredients

Directions

Notes

The clear fat can be either clarified butter, melted fat from cow, chicken or duck. It can also be an oil.

The rule of thumb is  2 parts fat to 3 parts flour. The relationship is not that important as the fat is usually skimmed from the sauce later.

My own personal rule of thumb for how much to use is, 2 tablespoons fat and 3 tablespoons flour/starch per ½ litre (2 cups) final sauce.

The fat can be skimmed off the sauce and can be reused.

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