The roux is a basic sauce that is used in the italian cuisine to thicken sauces. Originally it is prepared with butter to make roux, but you can also use lighter oil.
- 80 g butter
- Flour 60 gr
Melt the butter in a saucepan over low heat, add the flour, stirring with a whisk because no lumps.
Among others, the roux is the basis for preparing the bechamel sauce.