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.
Yield: About 1 cup
- 6 tablespoons butter
- 4 tablespoons flour
- 1 Knorr herb stock pot, or
- handful of herbs (here’s a great guide for using herbs)
- In a small saucepan, melt butter over low heat. Use a thick-bottomed pan to allow even heating and prevent burning.
- 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.
- Let cool and refrigerate for up to three days, or use immediately