The invention of the technique in the 17th century at the court of the Sun King was a true revolution in French - and thereby European - cuisine with four out of the five Mother Sauces of classical French cooking based on a roux. A Roux is a mixture of 50 butter 50 flour that is used as a starch thickener for a number of mother sauces notably Béchamel Espagnole Velouté.

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For a white sauce base you may heat both butter and flour together in a saucepan over a low flame while combining with a wooden spatula.

What is roux sauce. What is Roux Sauce. Its a sauce made with equal parts of butter and flour. They are whisked together on the the stove top and then you add a liquid I use milk and continue to whisk.

A roux is a smooth paste made from flour fried in fat that is added to sauces soups or gravy to make them thick smooth and rich.

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