The Roux

Almost every classic sauce recipe starts off with the recipe phrase: “Make a roux” which is nothing more than the combination of equal quantities of butter and flour over a low heat so that the starch grains contained in the flour may burst their cells, combine completely with the butter and form a flavoursome mass which will absorb at least six times its own weight when cooked. That is the technical explanation of what happens when you make a roux. But all that it is necessary for you to do is melt the butter in a saucepan; stir in an equal amount of flour until it is well blended; and then cook over a very low heat until the raw flour taste has gone, before adding the liquid and aromatics that complete the sauce.