A roux sounds intimidating, like something a chef with a tiny mustache would yell. But it’s just equal parts butter and flour cooked together. Melt 2 tablespoons of butter in a pan, stir in 2 tablespoons of flour, and cook for 60 seconds (blonde roux) or 3-4 minutes (golden roux) for nuttier flavor.
Mastering Creamy Perfection: Tips For Making Thick, Luscious Cream Soup
Then whisk in a ladleful of your hot soup until smooth, and pour that mixture back into the main pot. It’s basically a flavor-carrying insurance policy. Bonus: it adds a buttery richness that water-based slurries can’t touch.
