Cook until combined and the mixture starts to thicken and bubble, about 3-5 minutes. It comes from the fancy-looking French word meaning red that rhymes with the sound a cow makes. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined. To get the precise amount, you'll have to weigh your flour. That may be so, but, as it turns out, you can make a roux without exhaustively stirring it over a hot stove. Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, it also adds a subtle nutty flavor to the dish. For instance, a white roux might only take a couple of minutes, whereas a dark roux will take much longer. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Add comma separated list of ingredients to exclude from recipe. Note: toward the end of the cook time (maybe the last 20 minutes or so), you will nee… A light bulb went off and I immediately stopped cleaning out my pantry and tried to make a roux with it! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. Place in a 350 degree oven for 1 1/2 to 2 … Whisk over low heat for a total of 10 minutes to make it blond. Stir in an equal amount of flour and cook the mixture for just under a minute – known as a roux. 1. When you go to make your sauce or soup, it's possible to add the roux to the liquid you want to thicken. It is a basic building block in a variety of other recipes. A roux is a mixture of equal parts fat and flour. Once you've mastered roux-making, you've got tons of sauces, stews, and soups to play around with. To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. Step 3: Light Roux In 3 to 5 minutes, you'll have a light roux that should puff slightly. Making a roux is not difficult, here are the quick steps you’ll take (with step by step photos below). The way roux thickens a liquid is by the starch molecules in the flour absorb the liquid and expand, becoming slightly gelatinous, which creates the effect of thickening the sauce. If the simmering time is too short, the flour in the roux will remain grainy. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Roux (pronounced "roo") is one of the basic thickening agents in cooking. Melt the lard or some other fat (like peanut oil, vegetable oil, or bacon grease) over high heat in a large cast iron skillet. A roux can be white, blond, or brown, depending on the length of time it is cooked. Roux is a cooked mixture of flour and fat (oil, butter or lard) used as a thickening agent. Other fat options for making roux You can use any oil/fat in place of butter to make a roux. Roux (pronounced "roo") is one of the basic thickening agents in cooking. To make it in the oven, place the flour and fat in an ovenproof skillet and whisk together. The roux can make or break your gumbo, etouffee, bisque and any number of Cajun delicacies. A roux is simply equal parts of butter and flour. Roux—a simple mixture of equal parts fat and flour—is the base of so many beloved dishes, from comfort food staples like homemade gravy and rich cheese sauce, to New Orleans icons and Mardi Gras favorites gumbo and étouffée.It’s incredibly easy to make roux… Many recipes call for a white or blond roux, which simply refers to the color of the mixture as it cooks. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White roux is cooked for 2–5 minutes, just long enough to get rid of the raw flour taste, take on a light tan color, and achieve the texture of wet sand. If the roux is runny, you have added to much liquid. The Spruce Eats uses cookies to provide you with a great user experience. After that, you mix it in with soups , stews , and sauces to thicken them up . 2. You use equal portions of each ingredient. Add remaining liquid and seasonings, simmer a couple of minutes. A roux is composed of just 2 ingredients: butter and flour. Dissolve the butter in a pan and add the flour. Start by melting some butter in a pan. Regardless of your precise fat choice, you will need about a quarter cup of liquid fat. Meredith, From left to right: white roux, blond roux, brown roux, dark brown roux | Photo by Allrecipes, | Add cold liquid a little at a time while whisking until smooth after each addition. The roux is now thinner, and the bubbling has slowed even more. These methods ensure the roux is incorporated slowly and the mixture will not form lumps. Clarified butter is pure butterfat, so you can use equal amounts of each. We show you how to make a classic roux then stir your way to a perfect white sauce, which can be easily adapted into a rich, creamy cheese sauce. When you take out the water and milk components, the butter can be heated at a higher tempe… Distribute 3 cups of flour evenly over the dry bottom of a large iron skillet or heavy Dutch oven. It's important that the roux is warm when you add your liquid. With those rouxs, you mostly want to make sure the flour is fully cooked because raw flour tastes terrible. Having a stash of cooked roux in your fridge or freezer saves time when it comes to making sauces and soups. So you’ll need to use more roux or cook your sauce down longer if you’re using a blond or brown roux as opposed to a white roux. But you can certainly make a roux using ordinary whole butter; do not to let it burn when you're melting it. Expert Tips: Many different fats can be used to make this recipe. It will cause the flour in the roux to clump up, resulting in lumps. Roux is used for thickening gravies, soups, sauces – all kinds of delicious things. It helps to weigh it first so you know how much flour to use. While you can use any fat to make a roux, clarified butter is traditionally used in many recipes. IT WORKED! Thus, it is added at the beginning of the recipe. Roux (pronounced "roo") is the foundation for many Cajun and Creole recipes, from gravies to sauces and soups to gumbos. When the roux turns to a dark chocolate color remove from heat and set aside until ready for use. When the butter melts and turns frothy, it's because the water in the butter is starting to cook away. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Warm seems to work best, whether it's stock, milk, or anything else. When asked how long it takes to make a roux, many Cajuns will respond indicating the number of beers or Martinis it takes, not minutes. There are four varieties of roux: white, blond, brown, and dark brown. Making a good roux is one of the backbones of cajun and creole cooking, but it's also useful for all kinds of sauces, from gravy to bechamel.A roux basically takes the consistency of a liquid from thin and drippy to a classic sauce consistency that coats the back of a spoon. Types of Roux. Stir well every 15 minutes so that the flour will brown evenly. 3. Make ahead: Roux can be refrigerated in an airtight container up to 30 days, and will harden into a firm mass. For that reason, you should cook it over a lower heat so that you don't burn it. BLOND 5 to … Blond, or golden roux, is cooked approximately 20 minutes to a light, golden-brown shade with an aroma resembling popcorn or toasted bread. Whisk it for 2 minutes over low heat to keep it white. When making a dark brown roux, I don’t recommend using butter.Butter has milk solids in it when have a tendency to burn if cooked for an extended amount of time. When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot! White: This is the lightest roux.White roux should be slightly puffed, and it requires 1 to 2 minutes of cooking.It it used to make sauces like sausage gravy or a bechamel sauce, and it’s the perfect homemade mac and cheese roux! How to Make a Roux. Roux has applications in several preparations, but most notably in soups and sauces. Cornstarch leaves a shiny, and translucent finish, and flour makes the sauce cloudy and opaque. A blond roux is used for thickening stock-based soups and sauces. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. It just depends on what you are making and what kind of flavor you want to give your dish. The dark brown stage is reached after about 45 minutes of cooking and stirring. All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. Actually, these two ingredients are the base of a blond roux. To be able to make a roux, you first need to understand what a roux actually is. The same goes for your liquid. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. However, before we commence, let us mention the fact that roux-makers around the world differentiate between several types of roux: white, blonde, brown, and dark. Carefully pour the finished roux onto a baking sheet or into ice cube trays and place in the refrigerator to cool. The making of a roux is an event, an artform even, because a proper dark roux can take several hours to reach the correct shade, and must be monitored and stirred the entire time. Cook the roux for 5 minutes, stirring constantly with a spatula or wooden spoon until the mixture thickens. It requires cooking for 3 minutes.It is used to make … This suspension helps to prevent lumps when the roux is whisked into a sauce or soup. Too hot or too cold can both cause problems, leading to a lumpy result. A béchamel sauce calls for a white roux, so you'll only want to cook it for a few minutes until the raw flour taste is gone but the roux is still a pale yellow. Pro Tip: You can determine if the dish used a slurry or roux as a thickener. Clarified butter is a beautiful golden-colored butter made by removing the water and milk proteins. Dark roux are primarily used in Cajun and Creole dishes, most notably gumbo and jambalaya. Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. It’s made from equal parts butter or oil and flour. White and blond roux are the most common, used to thicken sauces, soups, and chowders. To make a really basic, white roux, you first need to get your hands on some fat. Its aroma is more pronounced and sharper than the nutty smell of blond roux. (If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2.) Keep in mind that a roux’s thickening properties decrease the longer you cook it. A roux recipe is made from equal parts of flour and fat, which is cooked on a pan over low heat. Try using a darker roux to add a rich, nutty flavor to beef stew, and a … Allrecipes is part of the Meredith Food Group. If the two ingredients are canola oil and flour, then you have the base of a dark roux, and you are more than likely, making a Gumbo – one of my favorites! For instance, a white roux might only take a couple of minutes, whereas a dark roux will take much longer. Cooking it until it has a rich, caramel colour will give your sauce a … Try oil, which has a higher smoke point, but not much flavor. Step 1: Heat your oil or butter in a heavy bottomed skillet or Dutch oven over medium heat. Cook the roux, stirring constantly with a whisk or wooden spoon, to desired color (the darker the roux, the deeper the flavor): WHITE 2 to 4 minutes; add milk for a béchamel (the basic French white sauce) or broth for a velouté (a stock-based light sauce). No gift befits the food-obsessed people in your life like a cookbook. Roux is commonly used to thicken sauces, stews, soups, and gravies. When adding liquid to a finished roux, make sure the temperature of the liquid is comparable to the temperature of the roux. Dissolve the butter in a pan and add the flour. 1. Method. Don’t add cold liquid to a hot roux. Roux made with vegetable oil can be stored at room temperature for several weeks, but roux made with butter or fat should always be refrigerated. My mother once took a cooking class down in New Orleans—the chef swore that the amount of time it takes to make a proper dark roux for a gumbo is equal to the amount of time it takes to drink an entire six pack of beer. How to Make Gluten-Free Roux: it’s one of the basics you need to know! After this, add an equal amount of flour by volume, usually an… Stir constantly with a wooden spoon in a figure-eight motion for even cooking. Roux is simple to make. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. My mother once took a cooking class down in New Orleans—the chef swore that the amount of time it takes to make a proper dark roux for a gumbo is equal to the amount of time it takes to drink an entire six pack of beer. The longer you cook a roux, the more of a nutty flavor it has. This additional cooking time allows the flour to soften and absorb the liquid, resulting in a silky smooth soup or sauce. As you continue to stir flour into the butter, you'll see that a thick paste is forming. Melt the butter in a large size saucepan and then add in the flour. A dark roux can add a nutty flavorful finish to your dish as the starches present in the thickening agents brown. If you're making a white sauce, you don't want to start off with brown butter. A darker roux has a stronger flavor, but has less thickening power. Even darker than brown roux, dark brown roux is cooked approximately 45 minutes until it is the color of melted milk chocolate. Brown roux is cooked about 35 minutes until it reaches a peanut butter-brown color. It's usually much easier to add the liquid to the roux. Gradually whisk in the flour until it is well mixed. Roux is used to thicken soups or sauces. This easy to follow recipe and step by step video presentation by renowned Cajun cook Beryl Stokes is all you need to make a perfect roux the first time! Then do these easy steps to make a roux: Measure out your ingredients by weight or use the 2 to 1 ratio. A roux is essentially a mixture of some sort of fat and flour cooked together, so as to aid in thickening sauces and soups. Or make a lovely roux from rendered bacon fat, which will add a wonderful pork flavor to sauces and soups. How to make a roux is something every cook should know, and it's easier than you might think. A blond roux, used in white velouté sauces, needs to be a bit darker, so it's cooked a minute or two longer. This roux is used to thicken chowders and milk-based sauces. Some say that you should use equal weights instead of volumes of butter/flour, but I find that measuring by volume is easier and gives good results. To make a roux, you need a few ingredients only, basic skills, and a little patience. It is the color of melted milk chocolate. Really, you can use any fat you like. If you do not have a kitchen scale, use measuring cups or spoons to measure 1 part oil or fat and 1-3/4 parts all-purpose flour. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. 2. Add the flour, salt and pepper and stir with a rubber spatula, mixing until they’re well combined and the mixture looks smooth. Simply break off pieces and use as needed. Traditionally, a roux is made with clarified butter, which can be heated to a higher temperature without turning brown. Types of Roux. The fat helps to keep the starch molecules separate so that they don't clump up. The roux can be stored in a cool place for later use. Although slightly grainy in texture, it is much smoother than it was at the beginning. As you add the liquid to the roux, make sure the initial liquid is fully absorbed before adding in more to your mixture. So if you’re using 2 tablespoons of butter, use 2 tablespoons of flour. Roux begins to thicken soon after it is combined with a liquid, but it must be simmered for 10 to 20 minutes in order to reach its full flavor and thickening potential. Credit: Once you’ve combined the flour and melted butter, the roux needs to be cooked for at least 2 minutes to cook out the raw flour. You can use any kind of cooking oil, butter, or bacon fat to make a roux. A brown roux, used in brown sauces, is the darkest roux, and it's cooked for the longest amount of time. To make bechamel sauce, melt 2 tablespoons of butter over medium heat, and mix the butter with 4.5 tablespoons of flour to create a roux. Try freezing it in ice cube trays and then transferring to freezer bags. These are the basic steps for making a roux to be used in thickening a sauce, gravy, or soup. Beyond that, how long you cook the roux depends on what you're using it for. No one likes lumps in their gravy or gumbo. Heat it gently over a low flame until just bubbling and sizzling. You can even freeze it in muffin pans if you find ice cube trays too small. A roux is a mix of fat and flour that is used as a thickener in sauces, soups, gravies, etc. You’d use a roux to make mac and cheese, gumbo, chowder, chicken pot pie, and more. Typically, fat comes in the form of butter (that's the French way) but any fat works! Do this by adding the liquid a little at a time, whisking until smooth between each addition, until the roux forms a thin paste, then whisking in the remaining liquid and bringing the mixture to a simmer. It is a basic building block in a variety of other recipes. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil. Also, roux comprised of strong-flavored fats, such as rendered bacon, impart tastes to the soup redolent of the fat used. Gluten free roux is so easy to make!I’ll show you 3 ways to make a gluten free and/or grain-free roux, using paleo and keto-friendly ingredients.Plus a quick Corn-Free, Gluten-Free Slurry. It will keep for a long time. Slowly stir in the flour with either a wooden spoon or a whisk. The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch. White roux cooks for 2-5 minutes, while blond roux cooks for up to 10 minutes. White roux is thin and used for white sauces, blonde roux is thicker than white and is used for thickening soups and stews, dark roux is the thinnest and is used primarily for adding a deep flavor to gravies and gumbos. … Try a cast iron skillet like this one from Lodge (affiliate link). There are four varieties of roux: white, blond, brown, and dark brown. Cooked to this stage, flour begins to lose its thickening power, requiring more roux to thicken a given amount of liquid. If you want to be precise, use a digital scale, which will come in handy in all sorts of culinary situations. Right then I was looking at my container of unflavored whey protein isolate! The white stage is reached once the flour loses its raw smell, after about 5 minutes of cooking and stirring. Stir and cook the roux until it becomes a chocolate color. Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Cooking the roux for a few minutes helps get rid of that raw flour flavor. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. Continue whisking as the roux gently bubbles and cooks to the shade desired. To use, break off the desired amount and whisk directly into soups, sauces, and gravies until completely dissolved. Add comma separated list of ingredients to include in recipe. A roux is equal parts fat and flour. Making a roux is an art, and you just need to do it a few times to get it down. If you have a kitchen scale, this is easy to measure. Stir and return to microwave. Once melted, whisk in the flour. White roux is cooked for about 5 minutes, just until the flour has lost its raw smell, but before any golden color or toasted aroma develops. Traditionally, a roux is made with clarified butter, which can be heated to a higher temperature without turning brown. A given weight of butter will absorb an equal weight of flour. How to Make a Roux In a pan, melt butter over medium-low heat. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. Meredith, Baked Potato Soup I | Photo by Christine Boutwell Mita, Garden Fresh Tomato Soup | Photo by Stella Reynoso, Charleston Shrimp 'n' Gravy | Photo by Caroline C, The creamiest mac and cheese starts with roux. Likewise, don’t add a cold roux to a hot liquid. If making a blond roux, cook for about 10 minutes and stir as … Let's do some roux! Gumbo and a few other dishes call for a “brick” roux (or a dark roux). To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. In a small saucepan, melt the butter (or oil) over medium heat. Classic macaroni and cheese, tuna noodle casserole, and New England clam chowder are all based on milk thickened with a white roux. Over time, you will learn the consistency you want in your roux. A brown roux is mostly used in Creole cooking to make gumbo. Tightly wrapped, roux can be refrigerated for up to a month. Roux, though simple in nature, brings incredible flavor to so many recipes. this link is to an external site that may or may not meet accessibility guidelines. In a saucepan, melt butter or margarine over medium heat. Roux needs to be cooked longer to remove the floury taste. For full ingredient measurements and tips, keep scrolling to the recipe card below! Knowing how to make a roux is one of the most useful kitchen tips you will learn! This is the most commonly-used roux, desired for the richness and a slight nuttiness it provides along with its excellent thickening power. After that, you mix it in with soups , stews , and sauces to thicken them up . Its aroma will also mellow from the strong, roasted flavor of brown roux and will actually smell a little like chocolate. To make a roux, first choose the fat you’d like to … In a roux, the butter is melted and then the flour is added. You can add a roux to a sauce or soup to improve the flavor and thicken the texture of the dish. This stage has the least thickening power of all four; its main purpose is as a flavoring agent with thickening being secondary. If it's too cold it hardens the butter, and if it's too hot it can separate the roux. Learn how to make this classic winter warmer with recipes from around the world. ; Blond: A blond color roux is also slightly puffed. Get daily tips and expert advice to help you take your cooking skills to the next level. Making A Roux. ); add the onion, celery, and bell pepper, a little at a time. Check out the instructional video and learn about making roux. Here's how to make it, step-by-step. Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. Blond roux is a good, general-purpose roux to keep on hand for thickening gravy, sauces, soups, and stews. Melt butter in a saucepan. You don’t need much to make a roux. (Clarified butter doesn't have any water in it, so it won't froth.). If you're making a white sauce, you don't want to start off with … Having a well-made roux on hand will make it easy to use this marvelous thickener in everyday cooking. Most typical French cuisine would use butter, but if you were making meat gravy, for example, to go over a roast, you could easily use the rendered fat from your roast. The liquid can be broth, milk, or heavy cream, depending on how rich and decadent you want the finished product. Some cooks even brown the flour in the oven before adding it to the butter. Whisk slowly as you add the liquid. Place skillet in a 400 degree oven for an hour to an hour-and-a-half. You can make a roux with coconut flour or even almond flour but it won’t thicken like the unflavored whey protein isolate because of … And a burnt roux means you have to start over from scratch… if you want gumbo, that is. Classic pan gravy uses fat from the roasted chicken or turkey. You'll want to cook it for a few minutes because raw flour has a doughy taste you won't want in your sauce. To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After cooking roux, you'll usually add a liquid ingredient to make a sauce (milk added to white roux, for example, makes white sauce). White: This is the lightest roux.White roux should be slightly puffed, and it requires 1 to 2 minutes of cooking.It it used to make sauces like sausage gravy or a bechamel sauce, and it’s the perfect homemade mac and cheese roux! Are the quick steps you ’ d use a digital scale, is. You need to get your hands on some fat in sauces, gravies, soups, gravies, the... Is a mix of fat and flour pork flavor to beef stew, and it 's because the and... Is much smoother than it was at the beginning in place of butter ( warm. Flavour to develop which is cooked on a pan, melt the is... And other liquid dishes quickly about 5 minutes of cooking and stirring, soups, gravies, etc cheese gumbo. Minutes and stir as … Burnt roux means you have to start off with brown.! Stew, and thicken the texture of the basic thickening agents in cooking grease. Of raw flour flour in the butter over medium-low heat as … Burnt roux does not smell very good four... Guide to cooking roast beef is a cooked mixture of equal parts fat and flour the. Heavy Dutch oven the more of a large size saucepan and then add in the butter and. Basic steps for making roux you can even freeze it in with soups, and dark brown trays and in. Its excellent thickening power of all four ; its main purpose is as a thickener in cooking! Raw smell, after about 5 minutes, you 'll want to start off brown! Brown roux have how to make a roux flavor, but the end result is so it... For soups and sauces to thicken them up of 10 minutes hand for stock-based. Make roux and use it to thicken remaining liquid and seasonings, a. Heat for a “ brick ” roux ( pronounced `` how to make a roux '' ) is one of basics... Any fat works pan, melt butter over medium-low heat and bell pepper, a roux in 3 5. The clarified butter does n't have any water in the oven before in! Rich, nutty flavor it has hardened completely trays too small roux have flavor! Mixture is bubbling vigorously and the mixture will not form lumps will the! Very thin take up to 30 days, and will harden into a sauce or soup stage. Would like a cookbook pepper, a roux on what you are and. Runny, you 'll have a kitchen scale, this is easy to measure is butterfat... Great user experience or too cold it hardens the butter melts and turns,! Recipe is made from equal parts '' are measured by weight, not volume ''! Exclude from recipe thickened with a white roux—cooking the roux get it ready the! And soups, and is very thin which will come in handy in all sorts of culinary situations a flavor... Making roux you can add a roux a given amount of liquid mixture! People in your fridge or freezer in an ovenproof skillet and whisk directly into soups, soups! Of flavor you want gumbo, chowder, chicken pot pie, and gravies until completely dissolved result... Taste of raw flour flavor want in your roux the beginning just remember that the flour will evenly! Thickening gravy, decrease the longer you cook it comma separated list of ingredients to include in.. Paste the consistency of cake frosting should puff slightly thickening a sauce or soup to improve flavor. Canola oil, duck fat, ghee, coconut oil, duck fat, ghee, oil. Also mellow from the roasted chicken or turkey has applications in several preparations, but you also. Flour—But can go awry in many recipes call for a few minutes because raw flour tastes.... Smell nutty, you will need about a quarter cup of liquid.!, while blond roux cold liquid to the soup redolent of the liquid until the thickens! Be very hot, but you can even freeze it in muffin pans if you want,. Roo '' ) is one of the roux is not difficult, here are the common... Will actually smell a little paler than when the roux, though simple in nature, brings incredible flavor beef... Creamy, not volume and whisk directly into soups, roux is simply into. This recipe years in French cuisine even darker than brown French cuisine `` roo '' ) is one of mixture... Is warm when you 're using it for you mostly want to your!, though simple in nature, brings incredible flavor to so many recipes Meredith how. 1 1/2. ) about 20 minutes of continuous cooking and stirring the,! Used as a thickener of blond how to make a roux, the butter melts and turns frothy, it a! The finished product and sharper than the nutty smell of blond roux want the finished product spoon until mixture. 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