To all good soups, gravies, and sauces there needs to be a start. A place where all things must come together. This lovely place is call a Rue. It is simple and yes a little scary perhaps but trust me learn the Rue and all others will follow.

A rue really is a way to thicken up any dish that needs to be thickened, and yet not loose any flavor. I will always thicken my dishes with a rue and not just a little water and flour. Though that method works I feel adding water to a dish when not called for weakens the taste. After all a Rue is so easy that not to do it seems almost wrong, and if you know your dish will need to be thickened such as a soup or gravy then you can make the rue first!

What you'll need:

   6  tbps Butter (depending)
   3 tbps Flour


Rules:
 How much you use depends on how big your final dish is going to be. A soup that you want thickened but only a little you may desire to use less but for a gravy I may use a little more. Just remember for every one part flour there is two parts butter.


Start:

In a large skillet or pot melt butter on medium-high heat completely. Turn heat to a simmer.
Slowly add in your flour, whisking vigorously to keep the flour moving.

When flour is completely incorporated with the butter and you have worked out any lumps your rue is finished and ready for you to mix in the rest of your sauce, soup, gravy. It might not look like much, but you don't need much.