Roux is an essential element of sauce-making. It is used as a binder and thickener. There are dark, blond and light roux, depending on their purpose.

Blond roux is used as a thickener for cream soups and sauces in which a nice light color is required.

Roux will keep in the refrigerator for several days.

1. In a heavy saucepan, melt the butter until it begins to foam. 
2. Off the heat, add the flour all at once. Return the pan to the heat and stir constantly until the roux comes away from the bottom of the pan. 
3. For blond roux, cook gently for about 5 minutes until the roux is lightly colored.