- Joined Jan 31, 2011
Can somebody please tell me what it's called when you mix equal parts butter and flour to be added near the end of the cooking time to thicken a sauce? I want to know the name of the mixture. I've used it for 30 years or more, but never knew what it was called. I need to know what it's called so I can type up a recipe that uses it. I tried searching it, but I keep getting 'roux' and I know that's not right.