There’re 3 types/shades of roux: white, blonde and brown. So, how do you make a roux with flour and butter? And second, every stove, pots and pans are different, but I’ll teach you the cues to look for when making a roux. First of all, cooking time will vary depending on what type of roux you’re making ( more on the below). That being said, there’s no magic number for exactly how long to cook the roux.

This’s not the time to chat on the phone, or do a laundry, or scroll through your social media. Making roux requires your undivided attention. Butter and flour burn easily, and if you aren’t careful, you’ll have to start all over. But to be honest, I find it more confusing, than helpful… Is it 1:1 in grams? Or is it 1:1 in volume?īecause 1:1 ratio in grams will produce drastically different result from 1:1 in volume.Īfter a few experiments, I came to a conclusion that 1:1 ratio in grams yields a perfect roux consistency: smooth, thick, yet runny. In my research, the most common ratio is 1:1. While it’s really simple to make a roux, there’re a couple of nuances to make a perfect roux. Roasting the flour in fat removes that raw flour taste. If you add raw flour into a liquid to thicken, you’ll get lumpy mess with an unpleasant dough-y flavor. Unlike raw flour, roux produces nice and smooth texture in gravies and sauces. Dark roux has the least thickening power, but it adds amazing flavors in dishes, like gumbo. What is a roux used for?Ī roux is typically used as a thickener for cream sauces, gravies and soups. So, even if you’ve never heard of this term before, you mostly likely have made it. It’s a foundation for many dishes like béchamel sauce, gravy, stew, mac and cheese, gumbo, Alfredo sauce and more.

In simple terms, roux ( pronounced “roo”) is a mixture of flour and fat, roasted together into a nutty paste.

How to make a cheese roux sauce