Melt Clarified Butter
Roux is made from equal parts fat and flour, and the "equal parts" are measured by weight, not volume.Traditionally, a roux is made with clarified butter, and that's what we'll be doing in this tutorial. But you can certainly make a roux using unclarified butter.
In fact, you can make a roux out of any fat you like. For instance, this creamy potato chowder recipe uses a roux made from rendered bacon fat. And the classic pan gravy uses fat from the roasted chicken or turkey.
Start by melting a couple tablespoons of clarified butter in a pan.
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