You can Make a Roux with only 2 ingredients!
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Who started the Roux?
The roux is attributed to François Pierre de La Varenne back in the 17th century. It is there where we first see it written in his cook book. I can’t believe how long ago the roux started. Goes to show you how something so simple can change the culinary world. There are a couple different French terms that are associated with it: liaison de farine which means thickening of flour. Also beurre roux which means brown butter. Over time it has mainly been known as the shorthand of just “Roux”.
What are the ingredients you need?
2 ingredients: Butter and flour. Although, the real recipe truly means fat and flour. So you can use other things like tallow, grease etc. Butter seems to be the most typical in modern days. Not as many people save their fats like in the olden days. I have been trying to be better at that. I even got a bacon grease saver. This one is so nice because not only has a lid but it has a fine mesh tray that strains out all the little bacon bits.
So, you most likely ALWAYS have the ingredients on hand to make a roux. Why is that important? It is your thickener for anything you want to make. The most popular thing I make in my household with it is currently country gravy for breakfast with sourdough biscuits. It only takes about 15 minutes to make too. You can also make other gravys and sauces with this roux. Think… homemade Mac n’ Cheese. My mom always made it from scratch. It is SO much better than the little blue box.
What are you waiting for?
A recipe I’m sure! Its below! But your basic rule of thumb is equal parts butter to flour. So, if you have 2 tbsp of butter, melt that and mix 2 tbsp of flour with it. Usually I do 4 and 4 if that makes sense. I like thick sauces and for them to come together quickly. I normally make a big batch of country gravy because my family is heavy on the gravy pours for breakfast.
Roux
Equipment
- 1 Whisk
Ingredients
- 4 Tbsp Butter (or other fat)
- 4 Tbsp Flour
Instructions
- Melt butter in pan on low heat.
- Add in flour and whisk vigorously.
- Once it is all together, it will be thick. Now you can add broth, milk etc to make a sauce.
