How To Make a Roux

 

Making a roux is a fundamental cooking technique used to thicken sauces, soups, and stews. It consists of a mixture of equal parts fat (usually butter) and flour. The roux serves as a base and helps to bind and thicken liquids, resulting in a smooth and velvety texture. Here's a basic method for making a roux:

 

1. Start by melting the desired amount of butter in a saucepan over medium heat. The amount of butter will depend on the quantity of roux you need. For a small roux, you can start with 2 tablespoons of butter.

 

2. Once the butter has melted completely and begins to bubble, add an equal amount of all-purpose flour to the pan. For example, if you used 2 tablespoons of butter, add 2 tablespoons of flour. Stir the flour into the melted butter, ensuring it is fully incorporated.

 

3. Continue stirring the butter and flour mixture constantly. The mixture will begin to cook and form a smooth paste. The goal is to cook the flour without burning it, so keep the heat at medium or medium-low and adjust as needed.

 

4. Cook the roux for a few minutes, stirring constantly, until it reaches the desired colour. The longer you cook the roux, the darker and richer the flavour will become. There are three main stages of roux:

 

   - White Roux: Cooked just until the flour loses its raw taste, resulting in a pale, creamy colour. This roux is typically used for béchamel and other creamy sauces.

   

   - Blond Roux: Cooked a bit longer until the mixture turns a light golden colour. Blond roux has a slightly nutty flavour and is often used in velouté and other light sauces.

   

   - Brown Roux: Cooked until the mixture turns a deep brown colour, giving it a rich, nutty flavour. This roux is commonly used in Espagnole sauce and other dark, flavourful sauces.

 

5. Once the roux has reached the desired colour, remove it from the heat and use it immediately in your recipe, or transfer it to a separate dish to cool down before storage.

 

Remember, when making a roux, it's important to stir constantly to prevent the mixture from sticking or burning. A wooden spoon or whisk works well for this task. The consistency of the roux will vary depending on the intended use, so adjust the ratio of butter to flour if needed. Mastering the art of making a roux will open a world of culinary possibilities, allowing you to create delicious, thickened sauces and dishes.