Roux

Many of the sauces in this book call for roux. Roux is a basic liaison of butter and flour which is used as a thickening agent. Use equal quantities. Melt the butter and stir in the flour. Cook on a low heat for 2 minutes, stirring occasionally.

Roux can be stored in a covered bowl and used as required. It will keep for approx. 2 weeks in a refrigerator. 90 g/3 ozs/¼ cup of roux will thicken 600 ml/1 pint/2½ cups of liquid. The liquid should be boiling as you whisk in the roux, otherwise it won’t thicken properly.