How Do I Make a Roux?
Part of our Ultimate Guide to Cooking Techniques. Click to see more answers to your questions.
A roux is a thickening agent for sauces, gravies, soups.
It is made by melting equal parts of butter or another fat (such as oil or bacon grease) in a saucepan over medium heat, and once the fat has melted, an equal part of flour is added. The ratio of flour to fat can vary depending on the recipe, but a common ratio is 1:1 (1 part flour to 1 part fat). You can use all-purpose flour or other types of flour, such as whole wheat or cornstarch, to make a roux. A traditional Louisiana-style roux is made with wheat flour and butter, oil or animal fat. Low-carb and keto versions may be made with coconut or nut flours, and vegan roux may be made with vegetable oil or vegan butter.
Stir the flour with a whisk or spoon into the fat over medium heat, watching carefully to avoid burning. They will combine to form a smooth paste. Cook the roux for a few minutes, stirring constantly, until it reaches the desired color for your recipe. A light roux is cooked for just a few minutes and has a pale yellow color, while a dark roux is cooked for a longer period of time and has a deeper brown color. The flour should appear cooked, but not scorched. Slide the pan off the heat to whisk if it is cooking too quickly.
Once the roux has reached the desired color, it is ready to be used in a recipe. If you are using the roux to thicken a sauce or soup, slowly add the hot liquid to the roux, stirring constantly to prevent lumps from forming. If you are using the roux to thicken a cold sauce or dressing, let the roux cool slightly before stirring in the other ingredients.
Some recipes that require a roux include:
Cajun dishes such as Gumbo and Étouffée, Béchamel and Velouté sauces for classic French eggs and Italian lasagna, brown and white gravies, Macaroni and Cheese.
