The Lost Italian: How to make roux to thicken soup

Sarello’s Tony Nasello shows us how to make a blonde roux for thickening soup.

Blond Roux

½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

(The ratio we use to make a roux is 1:1)

Melt the butter in a medium sauce pan over medium-low heat, then gradually whisk in the flour until it is completely incorporated with the butter.

Cook over medium-low heat for about three to five minutes, whisking constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to two weeks. The roux will harden when refrigerated so that you can break it off in pieces.