How to make roux sauce
Votes: 56
Time:
Learn the simple steps to making a butter and flour roux—it'll add depth, vibrant color, and, most importantly, gumbo flavor to your soups and sauces.
We recommend
Recipe:
Step 1: White Hand
Melt the butter over medium-low heat. Then add the flour.
Proportions: Take 2 parts fat (refined oil, butter and/or rendered fat) and 3 parts flour.
Step 2: Mix flour and butter
To ensure even cooking, stir the mixture constantly with a wooden spoon, making figure-eight movements.
Step 3: Using the mixture
After 3-5 minutes, you'll have a light, slightly fluffy roux. Use it for white sauces, such as peppercorn gravy or béchamel sauce for macaroni and cheese.
Step 4: Brown Roo
For a perfect gravy, you need a brown roux, so cook the mixture a little longer. It takes time and patience—just keep stirring. After about 6-7 minutes, the mixture will take on a slightly nutty aroma and a pale brown color.
Step 5: Dark Hand
If you continue cooking for even longer, about 8-15 minutes, you'll get a dark roux. This is perfect for Cajun and Creole dishes. The longer you cook the roux, the weaker its thickening properties will be.
Step 6: Cool
Regardless of the type of roux, let it cool slightly before adding liquid such as broth or milk. Whisk the ingredients together and simmer until the desired consistency is reached.
Recipes that use roux sauce:
Creole gumbo
Turkey and Ham Gumbo
Turkey Gumbo
Irish Stew from Ballymaloe
Categories:
recipe / Sauces / Gravies / / American cuisine / Cajun cuisine
Similar recipes
