Put the oil in the pan, whisk in the flour, then keep whisking. Infuse with flavours, if desired. Reduce heat and simmer for about 10-15 minutes. Measure out equal amounts of butter and flour. Our White Roux sauce is beautifully made by combining equal parts of fat, flour and adding a liquid of your choice, here we used Milk to make sawmill gravy. Then heat the entire mixture until it comes to a simmer. A béchamel sauce calls for a white roux, so you'll only want to cook it for a few minutes until the raw flour taste is gone but the roux is still a pale yellow. As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly. Think of your roux like a needy and mischievous toddler – never take your eyes off it … Perhaps the most famous is a White or Sawmill gravy. When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa. As a general rule, you'll use 2 tablespoons butter and 2 tablespoons all-purpose flour for every 1 cup of milk. The sauce itself has many uses. According to The New Food Lover’s Companion, white and blond roux are traditionally made with only butter and flour. Blend in flour. In another pan, warm the milk. The easiest method for making a simple white roux is by combining Butter, Flour and Milk. Dice the butter into small cubes and melt it in a saucepan over low heat. If you are a student of the father of classical french cooking, Auguste Escoffier, then in his methods you always start a tomato sauce with a roux. Turn the burner to medium low, grab a glass of wine or a beer in your favorite koozie, and settle in for a stir-fest. Step One: Make the Roux. If you're making a recipe that requires a darker roux, read on... (Optional) Step 4: Continue cooking for a darker roux. Devillier's favorite use of white roux is milk-and-sausage gravy for biscuits. To Roux or Not To Roux? If you're using your roux to thicken a soup or sauce, then you're good to go! Strain milk into the roux, combine and bring to boil. A blond roux, used in white velouté sauces, needs to be a bit darker, so it's cooked a minute or two longer. This is the roux. The roux works as a thickening agent that helps to make the tomato sauce luxurious and rich. Melt butter in saucepan over low heat until it bubbles up. … Let’s start with the basics: A roux is equal parts flour and fat, and is usually the first step of preparing a dish. White roux is used to thicken sauces without adding much flavor, like in béchamel, a classic white sauce. In classic French cooking, there are three types of roux: white, blond, and brown.