If you want to learn how to make a quick and easy roux, you are in luck! Traditionally, roux is a mixture of butter (fat) and flour in equal parts. You can replace the butter with oil for a more heart healthy approach, which I like to do. But for today, we will stick with tradition so you can learn the basics. So for you butter lovers, rejoice! This is your day to shine.
This will be a simple explanation on how to make a roux as it is a simple thing to master. A roux is french roughly translated as “browned.” Roux is used as a thickener, typically made butter and flour and is the basis for gravies, stews, sauces and other baked goods. This is a skill that will help you make amazing dishes. It’s also so easy that you’ll be wondering why they make it sound so difficult on cooking shows.
Let it start to melt. 
When it is mostly melted, add the flour. 
Stir quickly to avoid lumps. 
It will thicken and brown. Congratulations, you just made a roux! 
At this point, you can add the remaining milk.
Now that you have learned to make a quick and easy roux, let’s go a step further and master white sauce. It builds off this recipe and is just as simple to learn!
Roux
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Ingredients
- 2 tbs (30g) butter
- 3 tbs (30g) flour
Instructions
- Melt the butter in a 3 quart saucepan on medium heat.
- Add the flour, constantly stirring with a wooden spoon or whisk until the mixture turns brown, about 2- 3 minutes.
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