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How to Make Roux
Learn the classic French technique of how to make roux and mix it with your soups and sauces to thicken them to perfection.
Prep Time
2 mins
Cook Time
2 mins
Servings: 1 Batch
Calories: 613 kcal
Course:
Soup , Condiments
Cuisine:
French
Ingredients
- 2 ounces unsalted butter or 4 tablespoons
- 2 ounces all-purpose flour or 6 tablespoons
Instructions
- Add the butter to a medium size pan over low heat and cook until melted, do not burn it.
- Pour in the flour and immediately whisk it over low heat until combined and cook for 2 minutes to form a white roux. Cool until ready to use.
- For a blond roux continually whisk it over low heat for 10-15 minutes or until it begins to darken and is light caramel in color. Cool until ready to use.
- For a dark roux continually whisk over low heat for 30-35 minutes or until it is very dark brown in color. Cool until ready to use.
Cup of Yum
Notes
- Chef Notes:
- Roux will last up to 90 days in the refrigerator, similar to the pork confit in my split pea soup recipe.
- Make-Ahead: Since it lasts so long you can make this ahead several days or weeks in advance.
- How to Store: Keep it in an airtight container in the refrigerator at all times unless using it.
- Continue to whisk the mixture over low heat when making the blond or dark roux or it will burn.
- One batch of roux will thicken up 1 quart of liquid.
Nutrition Information
Calories
613kcal
(31%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Cholesterol
122mg
(41%)
Sodium
7mg
(0%)
Potassium
61mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1417IU
(28%)
Calcium
14mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Batch
Amount Per Serving
Calories 613
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 122mg | 41% |
| Sodium | 7mg | 0% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1417IU | 28% |
| Calcium | 14mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.