How to Make a Roux (Cooking Basics)

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I hope you have been loving this cooking basics series to help you cook for less. Remember, most of the time those pre-packaged items you are buying in the store you can make for less.

How to Make a Roux is so easy – anyone can do it!

Learning how to make a roux (pronounce it -roo) will open the door to creating so many sauce, and gravies for your meals. If it seemed overwhelming to you in that past maybe this post can help set your mind at ease that while it may sound “fancy” it is really just a simple recipe.

A roux is basically equal parts flour and a fat, most commonly butter is used, cooked until desired color is reached and then the roux is used as a thickener for any number of things like soups, stews, gravies, and sauces.

Give one of the recipes at the end a try and let me know how it worked for you!

How to make a rous - start with flour and butter
how to make a roux -

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Ingredients:

  1. ¼ cup Butter, salted
  2. ¼ cup Flour

Directions:

Over medium high heat melt butter, use a wooden spoon or whisk mix in flour, stirring constantly until smooth and lightly golden in color- at least 5 minutes of cooking time. See below for additional roux cooking times.

You can cook your roux to 4 main stages (indicated by color) for various recipes

  • White- Should be cooked for about 5 minutes and is used mainly for milk based sauces and soups.
  • Blonde- This is the most commonly used color- it has a nutty smell when done, also similar to a toasted bread, and cooks about 15 minutes-great for macaroni and cheese sauce, soups, stews, and other cheese sauces.
  • Brown- 30 minute cooking time. Peanut butter in color, used mainly in gumbos . Usually requires using a different fat like an oil instead of butter due to prolonged heat.
  • Dark Brown- Cooking time- 40 minutes, resembles melted milk chocolate. This is primarily used to flavor gumbos and other Cajun dishes instead of as a thickening agent. Also requires a fat other than butter.

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How to make the best peppered Gravy.

To make this pepper gravy for biscuits and gravy I simply started with the roux base, then whisked in 2 cups of whole milk, and let it simmer for 5 minutes to thicken. Just add your salt and of course pepper to taste. That is it!! Gravy is really that easy.

How to make Macaroni and cheese sauce.

For a delicious macaroni and cheese sauce- begin with your roux, whisk in 2 cups of milk, 1 cup of chicken stock, and 2 cups of shredded cheese, add salt and pepper to taste. Simmer for 10-15 minutes to thicken, and melt cheese thoroughly, stir often.

 

See… making your own roux is actually very easy and can be used for a variety of things. What are you going to try today when you make your own roux?

Comments

  1. says

    I have been cooking for many years but have just learned how to freeze items that I have had not an idea as to how to do it and learned how to make a few other items on the list. this website was exceptional. Thank you.

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