Thickening Agent For Sauces - Roux Recipe

Hello, Chef Brian here. I would like to invite you to check out my cooking videos on youtube.com:

Currently over 15 great hd cooking videos online.

Roux is a simple mixture of equal parts flour and butter. It can be cooked or used raw as a thickening agent. The cooking time is dependant on the type of sauce that will be thickened a dark sauce or “brown sauce” will be cooked longer than a “blond roux” which is used for white sauces.

Basic Roux

1 cup whole butter
1 cup flour

Melt the butter in a sauce pan and combine flour. Mix well and cook as needed per sauce.

Recipe By Brian Johnson

Posted in Sauce Recipes