Cashew Free Herb Roux
Butter and flour come together in this fragrant, herb-flecked roux that forms the backbone of some of the most comforting sauces in classic cooking. The technique is simple but satisfying — you cook the paste just long enough to lose that raw flour taste, coaxing out a faint, nutty aroma before it ever has a chance to brown. Optional fresh thyme deepens the savory character while the roux is still warm, and a little chopped parsley stirred in at the end adds a bright, grassy finish to whatever sauce you build on top. Because every ingredient here is straightforward — butter, flour, salt, and fresh herbs — there's no need to scan labels or worry about hidden nut-based additives sneaking into your cooking. It works beautifully as the starting point for a silky béchamel or a golden velouté, depending on whether you whisk in warm milk or broth. Make a batch now and stash the rest in the freezer in tablespoon portions, so a rich, homemade sauce is always just minutes away.
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- ¼ tsp fine sea salt
- 1 tsp fresh thyme leaves (optional)
- 1 tsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a small heavy-bottomed saucepan over medium-low heat until fully melted and just beginning to foam, about 1 minute. Do not let it brown.
- 2
Add the flour all at once and stir immediately with a wooden spoon or silicone spatula, working the mixture into a smooth paste. Continue stirring constantly for 2–3 minutes, until the roux smells faintly nutty and turns a pale straw color — it should pull away from the sides of the pan slightly and look dry on the surface.
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