A simple mixture of flour and butter that can be used as a base for a bechamel sauce or to add thickness to a gravy or stew, quantities will vary based on your needs.
1. Melt butter in a saucepan
2. Add flour and mix into the butter over the heat, until you form a mixture similar to biscuit dough, then cook for 2-3 minutes, without letting the mixture brown
A roux with slightly more butter (resulting in a more liquid texture) is ideal for stirring into sauces, gravies and stews to add thickness towards the end of cooking. A dryer roux is the perfect starting point for a creamy bechamel for lasagne, macaroni cheese and other dishes that need a white sauce.
