Chef Notes

A roux ("roo") is made with equal parts fat (most commonly butter) and flour.

A roux is used to thicken three of the five classic French "mother" sauces: béchamel, velouté, and espagnole.

Roux can be prepared and stored for about a month in the refrigerator. As it cools, the roux will separate. Let the roux come to room temperature, then stir to re-incorporate before using.

There are three different types of roux: white, blonde, and brown. They each contain the same ingredients, but differ in color based on variations in cooking times and techniques.

Use a roux to thicken soups, stews, and sauces.