Learn the classic French technique of how to make roux and mix it with your soups and sauces to thicken them to perfection.
Servings: 1Batch
Prep Time: 2 minutesminutes
Cook Time: 2 minutesminutes
Ingredients
2ouncesunsalted butter, or 4 tablespoons
2ouncesall-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.
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.