This Roux Recipe is a Must for Home Cooks! (2024)

FAQs

What is the basic formula for roux? ›

It consists of equal quantities of butter and plain flour. The fat is melted, the flour is mixed through over a gentle heat. Hot liquid is then gradually mixed into the paste to make a silky sauce which needs a few minutes more cooking before serving or using.

In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that's deployed in saucy recipes like this extra-creamy Lasagna Bolognese, Chicken-Andouille Gumbo, and béchamel-soaked Croque Monsieur.

Types of Roux: There are three main types of roux: white, blond, and brown. Each type offers a distinct flavor profile and complements specific culinary creations.

For a great roux, you'll want to avoid these common mistakes. Don't use a thin pan and/or too high heat: We advise using a heavy-bottomed pan (Dutch oven, cast-iron skillet, heavy sauté pan) and cooking over medium-low heat. If you crank the heat up or use a thin pan, you risk burning the roux.

For this approach, you'll want to choose a fat with a higher smoke point, like vegetable oil, and closely monitor the roux, whisking constantly to ensure it doesn't burn. However, if it's your first time making roux, we highly recommend going slow.

Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you'll have a light roux that should puff slightly.

Roux almost always has a 1:1 ratio of fat to flour. Most of my recipes call for ¼ cup of each. You cook them together over medium heat, stirring almost constantly. You'll want to use a thick-bottomed pot like a Dutch oven or a cast iron skillet because you need even heat.

Use a little Bisquick mix wherever you'd use flour to make a roux and thicken a pan sauce to make gravy. The extra oomph in the baking mix makes the gravy rich and silky.

Yield: Use 3 ounces roux per 4 cups liquid for a light sauce, 4 ounces for a medium-thick sauce, and 6 ounces for a thick sauce.

Why isn't my roux turning brown? The heat from the stove is what helps turn a roux that deep, chocolate brown color typical of a gumbo roux. If your roux isn't to your desired color yet, simply crank up the stove to medium heat and give it some more time to achieve the perfect dark roux.

What is a substitute for a roux? ›

White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Dark roux are primarily used in Cajun and Creole dishes, most notably gumbo and jambalaya.

Know When It's Gone Too Far

If little black specks start to appear, it's time to throw it away—even if you've been stirring for half an hour. There's no way to save a burnt roux. But you don't have to see black specks to know when something is going wrong, Parish says. "You can tell by smelling it.

A roux is made at the beginning of a recipe while a slurry is added toward the end. This is because the flour needs to be cooked longer to remove the floury taste; cornstarch needs a shorter cooking time and a higher heat to activate the thickening properties.

Clarified butter will improve the roux's thickening power and it combines more easily with the flour. The butter in the roux basically serves to keep the starch grains separate. If you simply added raw flour to your liquid, it would clump up and you'd get a lumpy sauce, not a smooth one.

Brown roux only gets more intense as you cook it and some consider a “dark brown roux” the next step, but I feel that once you hit brown roux it is similar enough to classify them as one group. This roux is commonly used in stews or braised dishes as they tend to have bolder flavors.