How to Make a Roux + Video
User Reviews
5.0
9 reviews
Excellent
-
Cook Time
mins
-
Total Time
4 mins
-
Servings
8 servings
-
Calories
65 kcal
-
Course
Condiments
-
Cuisine
International
How to Make a Roux + Video
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Roux is an essential thickener in sauces, soups, and casseroles. Watch our video to learn how to make a roux; bookmark the instructions too!
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Ingredients
- 1/4 cup butter (or oil, fat drippings)
- 1/4 cup all purpose flour
- 1/8 tsp salt
- dash of white pepper
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Instructions
- In a medium sauce pan melt equal parts butter and then the flour.
- Whisk the flour and butter together and allow to simmer on low to cook the flour.
- 1-2 minutes: The lightest (white color) roux will be slightly puffed. It can be used in white sauces like pepper sausage gravy or bechamel sauce. 3 minutes: The light (blond color) roux will be slightly puffed. It can be used in sauces like velouté (chicken stock plus roux). 5-6 minutes: A light brown (peanut butter color) roux is perfect for savory sauces or gravies. 10 minutes: Dark (brown color) roux is great for Creole and Cajun recipes.
- Add liquids like chicken of beef stock, milk or wine a little at a time while whisking until smooth after each addition. Add remaining seasonings in recipe and simmer a couple of minutes more.
Notes
- TIPS:
- If you want a dark roux for a Cajun or Creole dish use a canola or vegetable oil because it has a higher smoke point than butter and will prevent the mixture from burning.
- I also use shortening or the incredible “liquid gold” that is bacon fat, extra flavor there!
- How to Avoid Lumps
- The roux is the base thickener for any sauce, gravy or soup. Adding 3-4 cups of stock or other liquid will yield a medium consistency when whisked in. Adapt to your liking of more or less. I prefer thicker, which means less stock and add more as you go. You can't go back once it's thinned, BUT you can make more roux and whisk it in to thicken again.
- The longer a roux cooks, the less thickening power it has.
- If you want a dark roux for a Cajun or Creole dish use a canola or vegetable oil because it has a higher smoke point than butter and will prevent the mixture from burning. I also use shortening or the incredible “liquid gold” that is bacon fat, extra flavor there!
How to Avoid Lumps
To prevent lumps when adding liquids to a roux, the rule is to always add a cold liquid (milk, chicken stock, wine, etc.) to hot roux. If using a cold roux straight from the refrigerator, whisk it into hot liquids (chicken, beef or vegetable stocks).
- To prevent lumps when adding liquids to a roux, the rule is to always add a cold liquid (milk, chicken stock, wine, etc.) to hot roux.
- If using a cold roux straight from the refrigerator, whisk it into hot liquids (chicken, beef or vegetable stocks).
Nutrition Information
Show Details
Calories
65kcal
(3%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
51mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
177IU
(4%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 51mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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