Hi, Andy, A roux is made by combining equal portions of flour and butter, usually, 1 tablespoon of each per cup of liquid, either milk or broth. When measuring flour, it is always a level tablespoon. One stick of butter equals eight tablespoons, so 1 tablespoon is 1/8 of a stick.
To make a roux, melt the butter and add the flour; combine with a whisk until smooth. To make a gravy or cream sauce, add the liquid and stir with a whisk to prevent lumps from forming. Season with salt and bring to a boil; simmer until the sauce thickens. Hope this helps. Blessings, Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
