Roux and Béchamel

A roux is a thickening agent made with flour and a fat, usually butter or oil. And a béchamel is a white sauce made by stirring milk (or sometimes stock) into a roux. In this book, both roux and béchamel are made using the Donut & Fritter Blend.

To make a roux, you first melt a quantity of fat in a saucepan. Then, flour is added and whisked until free of lumps. The roux is then cooked for a time to remove some of the raw taste of the flour. The length of time the roux is cooked will depend on what type of roux you are making: white, blond, or brown. In this book, a white roux is used for Leo’s Mac ‘n’ Cheese, and a brown roux for Mrs. Elie’s Creole-Style Gumbo. Try those recipes out if you’d like to test your hand at making roux—you’ll feel French in no time.