Roux is a traditional thickener for sauces and is made by cooking equal parts (by weight) butter and flour.  For the smoothest sauces, add room-temperature or cold roux to a simmering liquid.  To prevent the roux from seizing up, add cold liquid to a hot roux.  If I’m preparing a dish that requires roux, I prefer to make it ahead of time and place it in the refrigerator so it’s ready to use when I need it.

Makes 2/3 cup

Ingredients

• 8 tablespoons unsalted butter
• 1/2 cup plus 3 tablespoons all-purpose flour

Directions

Put the butter in a small skillet or saucepan and set it over medium heat.  When it’s almost melted, whisk in the flour and cook, continuing to whisk constantly and adjusting the heat as necessary, so that the roux bubbles but doesn’t brown – about 3 to 4 minutes. Transfer to a bowl or other container to cool, then store in the refrigerator for up to 2 weeks.