This white sauce is one of the most basic of the five mother sauces. It is very simple to make and doesn’t take too much time either.
Roux: Using a saute pan, equal amounts of clarified butter and flour are placed in the pan. A ratio of this thickening agent to the sauce you are making is 4 ounces of roux for every quart of liquid. There are two different rouxs: light and dark. The difference is that the dark sauce is cooked until it turns brown. This thickening agent is good for liquids like gravies.