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Roux Preparation
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How to Make a Roux

A roux is the essential base for countless sauces, soups, and stews — butter and flour cooked together to create a smooth, lump-free thickening agent. Master this and cook with confidence.
Servings 2 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Equipment

Ingredients

  • 1 cup Unsalted Butter
  • 1 cup All Purpose Flour
US Customary - Metric

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