- A roux is one of the basic thickening agents in cooking, a combination of equal parts flour and fat, the most common being butter. A nice roux is the base for béchamel and other sauces. Béchamel sauce calls for a white roux, so you’ll only want to cook it for a few minutes until the raw flour taste is gone but the roux is still a pale yellow.A blond roux, used in white velouté sauces, needs to be a bit darker, so it’s cooked a minute or two longer. A brown roux, used in brown sauces, is the darkest roux, and it’s cooked for the longest amount of time. For that reason, you should cook it over a lower heat so that you don’t burn it. The roux’s thickening properties are reduced as it gets darker.
- You can make phyllo dough one day before and keep it to the fridge. In that way, you can roll the dough easier as the butter is cold.
- For this recipe you need a 36 cm baking pan.