How to Make a Roux

To make a roux, start by melting butter over low to medium heat then sprinkling in the same amount of flour. Stir this together until combined continuing until it reaches the colour needed for your dish. The Le Creuset Saucier is ideal for a roux as its rounded edges make stirring effortless. A white roux is the first stage and can be used for bechamel, the building block for creamy mac and cheese. The next stage is a blonde roux perfect for gravy and darker sauces while cooking even longer will get you to a dark roux most famously used in gumbo.