Roux

How to make a roux

Roux
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 3/2/2018

This is how you make a roux to thicken sauces like gravy or bechamel. Adjust the cooking time to get a light, medium or dark roux.

viewed by 331

2 Comments

What you will need

2 tbsp butter

2 tbsp flour

How to cook

1

In a saucepan, melt the butter.

In a saucepan, melt the butter.

2

Stir in the flour as the butter melts.

Stir in the flour as the butter melts.

3

Heat over medium-low, stirring frequently with a whisk or spatula to keep any chunks from sticking to the bottom of the pan and burning.

Heat over medium-low, stirring frequently with a whisk or spatula to keep any chunks from sticking to the bottom of the pan and burning.

4

Cook to desired color (4-7 minutes). A nice foxy Brown is good. Remove from heat. You can make extra and store it in the freezer or go ahead and use it in a sauce right away.

Cook to desired color (4-7 minutes). A nice foxy Brown is good. Remove from heat. You can make extra and store it in the freezer or go ahead and use it in a sauce right away.

Comments

Avatar placeholder
Jaydongross Isaiah avatar
Jaydongross Isaiah3/3/2018 ☰
Thanks
See Translation