A roux is the base to most sauces, soups, and thickening agents. It’s simple to make, but can be intimidating at first. That’s why we’ve made a simple 1 minute video that can teach even the most amateur of cooks how to make a roux like a renowned foodie. After all, the creativity that comes from mastering the roux are endless.
How to make a roux:
1 part fat (butter)
2 parts flour
Melt the butter in a saucepan over medium heat. As it starts to bubble, add in the flour. Cooking the flour takes out the raw flour taste but leaves the natural thickening properties.
Cook the butter and flour mixture until it has reached the color and consistency desired.
Gygi pro tip: The longer the roux cooks the darker and thinner it will become.
