Knowing how to make a roux is one of the most useful cooking tips you’ll ever learn! A roux is used to create bright sauces, sauces and thicken soups and other liquid dishes quickly.
A dark roux can add a tasty finish to your plate as the starches present in the thickening agents brown.
A roux is the perfect way to thicken your liquids (like salsa) and prevents your sauces from getting lumpy. No one likes to get a big bite of cornstarch or flour in their soup or macaroni and cheese!
What is a Roux?
A roux is a combination of equal parts flour and fat, the most common being butter (or drip of meat). When you make a roux, if you cook it long enough, the flour will brown adding great flavor to your sauce or dish.
The longer you brown your roux, the more flavor it will have. If you’re making a soup or white sauce for scalloped potatoes, you wouldn’t brown your roux like you would if you were making a pot of gumbo!
How to make
a roux
Making a roux isn’t difficult, here are the quick steps you’ll take (with step-by-step photos below).
- Melt the butter. Add the flour and cook to the desired color.
- Add cool liquid little by little while whisking until smooth after each addition.
- Add the remaining liquid and seasonings, simmer for a couple of minutes.
1. Melt
butter and add flour
Start your roux by melting butter (or fat as drips) in a saucepan and whisk the flour until smooth. Let it bubble for at least 1 minute while mixing. This will eliminate any floury taste. For a blond roux, let it cook for a minute or so.
The real secret, as I learned from Chef Jerry in New Orleans, of the best gumbo recipe, is to create a dark roux. A dark roux would require cooking the flour/fat mixture longer while whipping until it reaches a golden dark caramel color.
2. Add
liquid
Once you have cooked the flour mixture to your liking (most white sauces or cheese sauces use a light or white roux) start adding liquid while whisking a small amount at a time
.
Reduce the heat to low and start adding the liquid little by little. Stir until smooth after each addition.
You will get a paste as a texture at first, add a little more liquid and beat until it is smooth and completely free of lumps. Continue this process until you have incorporated the liquid.
Now that you have a good roux as a base, add the rest of the ingredients for your sauce along with the seasonings (or add your roux to your plate to help thicken it). Let the mixture bubble for at least one minute while whisking.
Please note that cheese should not be boiled/simmered as it will separate and break. If you are adding cheese, remove the sauce/dish from the heat and add cheese while it is still hot. Stir to melt.
Dishes using a
- homemade macaroni and Roux cheese casserole – My personal favorite
- Homemade
- That’s Good!
- Clam Chowder Roasted Cauliflower Soup
- – Easy to make at home.
- Rice casserole with broccoli from scratch
!
Chicken Stroganoff with Corn Cream –
New England
