Description
A roux is a cooked mixture of equal parts fat and flour that serves as the thickening base for sauces, soups, and gravies. It is one of the most fundamental techniques in French cooking. By varying how long you cook it — white, blond, or brown — you control both the thickening power and the flavor.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Melt the butter in a small saucepan over medium heat until it foams.
- Add the flour all at once. Stir constantly with a whisk or wooden spoon to fully combine into a smooth paste with no dry spots.
- For a white roux (strongest thickening, mildest flavor): Cook, stirring constantly, for 1-2 minutes until the raw flour smell has cooked off but the roux is still pale. Use for bechamel and white sauces.
- For a blond roux (moderate thickening, nutty flavor): Continue cooking for 3-4 minutes until the roux turns a light golden color and smells slightly nutty. Use for veloutés and light gravies.
- For a brown roux (least thickening, deepest flavor): Continue cooking for 6-8 minutes, stirring constantly, until the roux turns a deep peanut-butter brown and has a rich, toasted aroma. Use for gumbo and dark Cajun dishes.
- Remove from heat and use immediately in your recipe, or let it cool and store refrigerated for up to a week.
Notes
- The ratio for a roux is always equal parts fat to flour by weight. Two tablespoons of each will thicken about 1 cup of liquid into a medium-consistency sauce.
- Stir constantly to prevent burning — once a roux burns, it turns bitter and must be discarded.
- Always add warm liquid to a warm roux, or cold liquid to a cold roux. Mixing temperatures that are the same prevents lumps.
- The darker the roux, the less thickening power it has, so you will need more of a brown roux than a white roux to achieve the same thickness.
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup (the whole batch)
- Calories: 260
- Sugar: 0
- Sodium: 5
- Fat: 23
- Carbohydrates: 12
- Fiber: 0
- Protein: 2