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Chefs make a roux, a combination of flour and fat, as a base to thicken sauces and stews like gumbo. A roux varies in color from white to dark depending on cooking time and purpose, and French cuisine often starts with this base. My mom starts her gravies and certain soups like this in a cast iron skillet.
Recipe: Potato Soup
Ingredients: 5 large potatoes, 2/3 cup butter/margarine, 2/3 cup flour, 6 cups milk, 3/4 tsp salt, 1/2 tsp pepper, 8 oz sour cream. Optional: bacon, cheese, onion, carrot, celery
Directions:
Melt butter into a saucepan over low heat.
Add flour, whisk until even, and cook for one minute.
Keep stirring.
Combine with milk in a stockpot over medium heat.
Add cooked, chunked potatoes, sautéed veggies, and remaining ingredients.
Continue until desired thickness.
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