Basic White Roux Sauce

Introduction of Roux Sauce

A roux is a thickener for sauces and soups that combines equal parts of flour and butter. Roux ("roo") is used to thicken sauces and soups. Roux’s are also used to deepen the flavour of a sauce, e.g. browning the flour gives it a nutty, toasted flavour.

Colours of roux

Roux can be cooked to white, blond, brown and dark brown stages. The colour depends on the temperature and time that you take to cook the fat-flour mixture. None of the types of roux are necessarily better or worse than any other; the colour you choose will depend on the flavours and colour you would like your roux to give your sauce or soup.

White Sauce

White Sauce is the base sauce used as an ingredient in the preparation of many casseroles, spaghettis, soups, gravies and sauces. It can also be used as a starter for making creamed soups, a simple thickener for stews and existing gravies.

*Pictures of food with white roux sauce

Pasta with Mushroom Cream Sauce

Beef Rice with White Sauce

Fish Filet in White Sauce

*Pictures taken from http://www.flickr.com/photos