How to Prepare a Roux? An Easy Method

How to prepare a roux : Melt butter over medium heat, add an equal amount of flour, mix constantly until smooth. Cook until mixture turns golden for brown roux or cook less for blond roux.

The different types of roux : Complete guide

1. White roux : Short cooking time, used for béchamel sauces.

2. Blond roux : Slightly longer cooking time, ideal for veloutés.

3. Brown roux : Prolonged cooking until dark brown, used for brown sauces.

4. Red roux : Used in Creole cuisine, made with oil and flour.

5. Clear roux : Minimally cooked, perfect for thickening light soups.

The steps to prepare a roux

Melt the butter : In a saucepan, melt an equal amount of butter over medium heat.

Add flour : Once the butter is melted, add an equal amount of flour. For example, 2 tablespoons of butter for 2 tablespoons of flour.

Mix constantly : Use a whisk or wooden spoon to mix the butter and flour until smooth. This prevents lumps from forming.

Cook according to desired roux type :

White roux : Cook for 1 to 2 minutes until mixture becomes slightly fluffy, but remains light in color.
Blond roux : Continue cooking for 3 to 5 minutes until mixture turns golden.
Brown roux : Cook longer, about 8 to 10 minutes, until mixture becomes dark brown.

Use or store : The roux can be used immediately to thicken sauces, soups, or stews. If not used immediately, let it cool and refrigerate for later use.