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 minutes
Cook Time 2 minutes
Servings 1 Batch
- 2 ounces unsalted butter or 2 tablespoons
- 2 ounces all-purpose flour or 4 tablespoons
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.
- 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.
Calories: 613kcal | Carbohydrates: 43g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 7mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1417IU | Calcium: 14mg | Iron: 3mg