How to make a roux: Melt butter over medium heat, add an equal amount of flour, stirring constantly until smooth. Cook until the mixture turns golden-brown for a brown roux, or cook for a shorter time for a blond roux.
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1. Roux blanc: Short cooking time, used for béchamel sauces.
2. Roux blond: Slightly longer cooking time, ideal for veloutés.
3. Brown roux: Cooked until dark brown, used for brown sauces.
4. Roux rouge: Used in Creole cooking, made with oil and flour.
5. Light red: lightly cooked, perfect for thickening light soups.
Preparing a roux
Melt the butter In a saucepan, melt an equal amount of butter over medium heat.
Add flour Once the butter has melted, add an equal amount of flour. For example, 2 tablespoons butter to 2 tablespoons flour.
Stir constantly Use a whisk or wooden spoon to mix the butter and flour until smooth. This prevents lumps from forming.
Cook according to the type of roux desired :
- White russet Cook for 1 to 2 minutes until slightly frothy, but still light in color.
- Blond red Continue cooking for 3 to 5 minutes until the mixture takes on a golden hue.
- Brownish red Cook for even longer, about 8 to 10 minutes, until the mixture turns dark brown.
Use or store The roux can be used immediately to thicken sauces, soups or stews. If you don't use it right away, let it cool and store it in the refrigerator for later use.
Classic roux-based sauces
Velvety sauce
Spanish sauce
Mornay Sauce
Supreme sauce
Soubise Sauce
Cheese sauce
Youtube video "How to make a roux?
We've found a great video that visually explains how to make a roux.
