How To Make Roux

938

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.

No ratings yet

How to make a Roux

Butter and Flour mixed and used as great thickening agent for soups and sauces.
Servings 2 units
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Equipment

Ingredients

  • 1 cup.(s) Unsalted Butter
  • 1 cup.(s) All Purpose Flour

Instructions

  • Open 1 cup of non-salted Butter cut into slices.
    Roux Preparation
  • Measure 1 cup all purpose flour.
  • Add butter to a heated sauté pan.
    Roux Adding Flour
  • 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.
    Roux Mixed white in color
  • 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.

Notes

 There are three types of roux that can be prepared. If you don’t have a wooden spoon, a whisk can also be used.
For a white roux, the cooking time is approximately 5 minutes. A blonde roux, the cooking time is approximately, 8-10 minutes. To get a deep brown roux, the cooking time is approximately 15-20 minutes.
Feel free to send a message for custom recipes for your needs or questions.
Author: Nikolaos Saragias
Calories: 2452kcal
Course: How To
Cuisine: French
Keyword: Butter, Flour, Roux

Nutrition

Calories: 2452kcal | Carbohydrates: 173g | Protein: 25g | Fat: 186g | Saturated Fat: 117g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 29mg | Potassium: 297mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5668IU | Calcium: 88mg | Iron: 11mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
MyPrepTable © Copyright 2021. All rights reserved.
Close