Sesame Free Herb Roux
Butter and flour cooked low and slow — it sounds simple, but a well-made roux is the secret behind some of the most satisfying sauces in the kitchen. This one comes together in just a few minutes, building a pale, nutty-smelling paste that forms the backbone of a silky béchamel or a savory velouté. Optional fresh thyme and parsley give it a subtle herbal lift that makes the finished sauce taste genuinely homemade. For anyone navigating sesame allergies, a roux like this is a reassuring building block — just butter, flour, salt, and herbs, with no hidden ingredients to second-guess. Store-bought sauces and seasoning blends can be a minefield, so having a clean, from-scratch base you can trust is genuinely useful. The recipe also stores beautifully, so you can make a batch ahead and keep portions in the freezer for whenever a creamy pasta, a pot pie, or a gratin calls your name.
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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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