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It’d be nice to make your soup thicker
It’d be nice to have a sauce
What should you do
You should make roux

Equal parts fat and flour
Equal parts fat and flour
Make a roux

Heat the fat til its melted
Add the flour all at once
Stir over low heat low heat
Low heat low heat low heat

And you’ll have a roux

[Cook for at least 8 minutes
You’ll want to cook out the flour taste
An ivory color is good for a white sauce
A blonde color is good for thickening
A brown roux has a nutty flavor, good in gumbo]

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