Roux Sauce Base
A roux is flour and a fat cooked together and used to thicken sauces. Roux is used in three of the five mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. It is used as a thickener for gravy, other sauces, soups, and stews.
- Melt the butter in a medium-size saucepan over medium-high heat. Once melted, add the flour and stir so there are no lumps.
- Cook the mixture for 1 1/2 to 2 minutes, stirring often. This mixture is called a roux (pronounced 'roo'). Cooking it longer darkens the roux and creates a different flavor. To be safe, stick with a very light brown color.
- Once the desired color is reached, add the liquid little by little until everything is incorporated. Lower the heat to low and simmer for about five minutes or until the desired consistency is reached.
White Sauce: Use 1% or 2% milk. For a richer sauce, use heavy cream.
Chicken Gravy: Dissolve one chicken bouillon cube with one cup of warm water. For a richer sauce, use milk instead of water.
Beef Gravy: Dissolve one beef bouillon cube with one cup of warm water. For a richer sauce, use milk instead of water.