White sauce rou

Votes: 7

Time: 10 min.

This is a traditional French sautéed mixture of flour and fat, used to thicken many sauces and gravies. You can use butter or, if available, rendered fat. The mixture is sautéed over medium heat until the roux doesn't darken and remains white. You can use it immediately or store it in the refrigerator (it will set) and break off the necessary amount when making your favorite sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. rendered fat or butter
6 tablespoons flour

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lard, flour

Cooking the dish according to the recipe:

Heat the fat or butter over medium heat. Add the flour all at once, whisking vigorously. When the mixture begins to bubble, reduce the heat to low and stir continuously. Cook until the meat begins to brown, then cook for another 2 minutes, stirring occasionally.
The roux can be used immediately to thicken liquids at room temperature or below. To thicken hot liquids, cool the roux to room temperature or refrigerate.