The Secret to Making a Roux
A “Roux” is the classic French method of thickening soups & sauces. The word “roux” comes from the Latin which means: brownish red. The secret to a proper roux recipe is to add hot liquid to cold roux or vice versa. It has only two ingredients and yet sometimes it can be challenging in order to make. However, once you get the hang of it, it will add flavor to your dishes.
When to use a Roux
A roux is used in many types of cuisines such as French, Italian, Cajun and Creole. You can also use it as a base of a roux based sauce such as a béchamel. We use a white roux in our Chicken and Vegetable Avgolemono Soup.
How to make a Roux
- 1 cup.(s) Unsalted Butter
- 1 cup.(s) All Purpose Flour
- Open 1 cup of non-salted Butter cut into slices.
- Measure 1 cup all purpose flour.
- Add butter to a heated sauté pan.
- When the butter is melted, add the flour slowly until it is all incorporated.
- Cook to desired color. The longer you cook it, the darker and more intense the flavor will become. Three types of Roux are white, blonde and brown. achieved with longer cooking times for different flavors and sauce colors.
- When adding a roux to a sauce make sure its hot to cold or hot to hot.
- If this is not followed your roux will lump up.