
A roux (pronounced “roo”) is essentially an equal mixture of oil or other fat and flour that is stirred and cooked slowly, continually, in a pot until browned. It is used as a thickening agent and flavor builder for making gravy, casseroles, soups and sauces, as well as gumbo, a hugely popular dish from Louisiana. Roux is the base of most Cajun dishes. A Blonde Butter Roux is typically used when making bechamel sauce, mornay sauce, thickening a milk or cream gravy, or looking to add body to soups.
Like other roux’s, a Blonde Butter Roux has two ingredients – butter and flour. Unlike your traditional gumbo roux, you only cook this until it is a golden yellow color. This should take less than 10 minutes from start to finish.
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