Roux is a classic French pantry staple that is a blend of equal parts fat flour used as a thickening agent for various sauces soups gravies. The technique of making a roux is simple but it does require your full attention throughout the process. Here’s a step-by-step guide for making a roux.
Step 1: Choose the Right Fat
The first step for making a roux is to choose the right kind of fat. Traditionally the most commonly used fat for this purpose is butter. However you can also use any other kind of fat including oil bacon grease or lard depending on your preference.
Step 2: Measure the Flour
To make a roux you will need to measure the same amount of flour as your chosen fat. For instance if you’re using one tablespoon of butter you’ll need one tablespoon of flour.
Step 3: Melt the Fat
Place the fat in a pan melt it over low heat. Once melted increase the heat to medium-low add the measured flour to the pan with the fat. Use a whisk or a wooden spoon to combine both the fat the flour continually stirring it together.
Step 4: Cook the Roux
Continue stirring the roux. The longer you stir the darker your roux will become. If you’re making a lighter roux stir for a shorter duration if you want a darker roux let it cook for more time. The standard roux color ranges from white to dark brown.
Step 5: Use the Roux
Once you have achieved the desired color remove the pan from the heat let it cool for a minute or two. You can then use the roux in soups or gravies. Adding the roux to the liquid slowly stirring the soup or gravy on medium heat ensures that the roux mixes evenly prevents clumps from forming.
Making a roux is a simple process that requires a bit of attention but mastering it opens up a world of culinary possibilities including creating rich creamy soups perfect gravy. Remember to choose the right fat measure the flour melt the fat cook the roux use it as desired. Take your time enjoy the process of creating amazing dishes with roux a classic French technique.