Hey guys! I’m going to share with you how to make a Roux Which is a thickener for soups, stews, and sauces. First up, prepare the same amount of butter and plain flour. Melt the butter in a saucepan over medium heat. Pop the flour in and stir with a spatula. As it cooks, the colour of the Roux will change over time. After about 3 minutes, it’s still white, yet it’s ready to make any white or Bechamel sauce. A few minutes more, and the colour changes to gold. Perfect if you want to thicken stock based soups and stews. Again, with a few minutes more cooking, and the colour now changes to brown. Use that to thicken red meat sauces, or gravy. That is how to make a Roux. If you want more tips, then click on the link.