Herbed Roux

Photography by Rebekah Burder for Honeysuckle Life.

For those who want to cook, roux is one of the first basics you need to learn. A thickener used as a base for a variety of dishes, it’s referred to in color: light, blonde, or dark. You can use it for macaroni and cheese, gumbo, gratin, chowder and more.

This roux is a blonde roux with a flavorful twist. It’s infused with a heavy does of herbs. In typical recipes, you add herbs towards the end of a dish, but I’ve learned that the earlier you add the herbs, the more flavor you get. And this little gem of a base adds such depth of flavor I can’t sing its praises loud or long enough. Make it for your next dish, you won’t regret it.

Herbed Roux

Yield: About 1 cup

Ingredients:

• 6 tablespoons butter
• 4 tablespoons flour
• 1 Knorr herb stock pot, or
• handful of herbs (here’s a great guide for using herbs)

Directions:

1. In a small saucepan, melt butter over low heat. Use a thick-bottomed pan to allow even heating and prevent burning.
2. When butter is clear, stir in flour and stock pot (or herbs). Mix thoroughly and continue cooking for five minutes until mixture is smooth, stirring frequently to prevent scorching.
3. Let cool and refrigerate for up to three days, or use immediately