How to Make a Roux
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
3 mins
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Total Time
6 mins
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Servings
1 batch
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Calories
520 kcal
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Course
Condiments
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Cuisine
French
How to Make a Roux
Description
Making a roux involves melting butter or another fat, such as drippings, and whisking in all-purpose flour until the mixture is smooth. The roux is cooked over heat to eliminate the raw flour taste, bubbling for at least a minute. Continued cooking darkens the roux to a golden caramel color if desired, yielding more complex, nutty flavors.
Once the roux reaches the preferred color—light for thickening white sauces or darker for richer flavor bases—cold liquid is gradually added while continuously whisking to prevent lumps. Additional liquid and seasonings can then be incorporated, and the mixture simmered briefly to finish the sauce or soup base.
This technique is fundamental for creating creamy textures and depth in gravies, stews, and sauces.
The roux here is formulated to combine well with about three cups of liquid for a medium-thick consistency, though liquid amounts can be adjusted to reach the desired thickness.
Ingredients
- ¼ cup butter or fat such as drippings
- ¼ cup all-purpose flour
Instructions
- Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.
- For a blonde roux, allow it to cook a minute or so. For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.
- Add cold liquid a little at a time while whisking until smooth after each addition.
- Add remaining liquid and seasonings, simmer a couple of minutes.
Notes
- This roux is designed for approximately 3 cups of liquid to achieve medium consistency.
- Start by adding less liquid and gradually incorporate more to control sauce thickness precisely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520 | 26% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 122mg | 41% |
| Sodium | 405mg | 17% |
| Vitamin A | 1420IU | 28% |
| Calcium | 14mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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