How to Make Roux

Made of equal parts flour and fat mixed together and slowly cooked over low heat, roux is used to thicken stews, soups, and sauces.

Take a look at these tips for creating a Roux.

Try This Technique:

Step 1

Step 1. In an 8-quart heavy saucepan or pot, using a long-handled wooden spoon, stir together equal parts flour and fat until smooth.

Step 2

Step 2. Cook over medium to medium-low heat, stirring constantly so the roux doesn't scorch.

Step 3

Step 3. For a light roux, use butter instead of fat. Cook and stir for about 10 minutes. Light roux is light reddish-brown in color and is used to thicken cream and white sauces and light soups.

Step 4

Step 4. A dark roux can be made with butter, drippings, or pork or beef fat. Cook for 15 to 20 minutes or until the roux is the color of chocolate. This dark, nutty-flavored base is essential for dishes like gumbo.

Roux is fancy term for flour and oil, or butter, that's been simmered until it thickens. Roux is used as a base for many recipes. Watch as we show you how to make roux, including how to make a light or dark roux.


Be the first to comment!

All Topics in Cooking Basics

Better Homes & Gardens may receive compensation when you click through and purchase from links contained on this website.