If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a very common technique used in the kitchen, which is why it’s important to know how to make one.
What is a Roux
Understanding how a roux works and how it helps act as a base for sauces and soups can give your cooking a whole new dimension. Even more, it’s a great way to test out innovation in your cooking by experimenting with different types of sauces that you can create with a simple roux base. A roux can be great for:
- Bechamel sauce
- Gravy
- Espagnole sauce
- Veloute sauce
- Potato soup
- Tomato bisque
Luckily, a roux is a simple technique to learn, and after a few tries you’ll have it down to a science. Here’s how to make a roux like a pro. You won’t need a lot to start with, since a classic roux is made of two things: butter and flour. Start by heating 2 Tablespoons of butter in a medium saucepan over medium low heat. Once it melts, drop in a pinch of flour and then immediately use a whisk to whip it together. The flour should bubble up slightly as it cooks.
Slowly add in 3 1/2 Tablespoons of flour while you stir the mixture with the whisk. The roux will turn slightly brown, and will continue to bubble a little as you cook it. You should only need to cook it for 4-5 minutes total. When it’s done it should be similar to the thickness and consistency of frosting.
One thing to keep in mind is that once the roux is ready, you’ll need to immediately start the soup or sauce that you’re making, as the roux can’t be taken off the heat and reheated later.
Do you have any tips for how to make a roux? What’s your favorite sauce or soup that has a roux base?
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