Roux (roo) is a thickening agent made from clarified butter and an equal part by weight of flour. Clarified butter is used in most restaurants, but for the purpose of this blog and when cooking in my little kitchen at home, I just use whole butter.
For those of you wondering what clarified butter is... (I had never heard of it until a few weeks ago!) It is butter from which the milk solids and water have been removed.
4 oz. butter
4 oz. flour
Heat the butter in a sauté pan over medium heat. Add the flour and mix thoroughly. Reduce the heat to low.
For white roux, stir constantly for about 5 minutes.
For blond roux, stir constantly for 8 to 10 minutes.
For brown roux, stir constantly until the roux is the color of peanut butter and has a nutty aroma, about 20 minutes.