A roux (pronounced "roo") is a cooked mixture of equal parts flour and fat, used as a thickening agent for sauces, soups, stews, and gravies. The fat is most commonly butter, but can also be oil, lard, or other rendered fats like bacon grease.
The color of the roux depends on how long it's cooked, and the color influences both its thickening power and its flavor. The longer a roux cooks, the darker it becomes and the nuttier the flavor develops, but its thickening ability decreases.
Here's a basic recipe for making a roux:
Ingredients:
- 1 part fat (butter, oil, etc.)
- 1 part all-purpose flour (measured by volume or weight)
Equipment:
- Heavy-bottomed saucepan or skillet
- Whisk or wooden spoon
Instructions:
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Melt the Fat: Place the fat in the saucepan over medium-low heat. If using butter, let it melt completely. For oil or other fats, heat until it's shimmering.
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Add the Flour: Once the fat is melted, remove the pan from the heat briefly and add the flour all at once. This helps prevent lumps from forming initially.
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Whisk Vigorously: Immediately start whisking (or stirring with a wooden spoon) the flour into the melted fat until it forms a smooth paste. Make sure there are no dry pockets of flour.
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Cook to the Desired Color: Return the pan to medium-low heat and continue to cook, stirring constantly. The cooking time will determine the color and flavor of your roux:
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White Roux (Light Roux): Cook for 1-3 minutes after the flour is fully incorporated. It should be pale and slightly foamy, with a neutral, slightly nutty aroma. This roux has the most thickening power and is used for béchamel sauce, cream soups, and light sauces.
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Blonde Roux: Continue cooking the white roux for another 3-5 minutes, stirring constantly. It will turn a light golden color and have a more pronounced nutty aroma, like popcorn or toasted bread. Blonde roux is used in velouté sauce and some cream-based soups.
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Brown Roux (Medium Roux): Cook the blonde roux for an additional 6-10 minutes (total cooking time around 10-15 minutes), stirring frequently. It will turn a light to medium brown color with a more intense, nutty aroma. Brown roux has less thickening power than white or blonde and is used in gravies, stews, and sauces where a richer flavor is desired.
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Dark Brown Roux (Chocolate Roux): Continue cooking the brown roux for another 15-30 minutes or more (total cooking time around 25-45 minutes or longer), stirring constantly over low to medium-low heat. It will become a deep, rich brown color, like milk chocolate, and have a strong, roasted, almost chocolatey aroma. Dark brown roux has the least thickening power but contributes significant flavor to dishes like gumbo and jambalaya. Be very careful not to burn it at this stage.
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Use Immediately or Store: Once the roux reaches your desired color, it's ready to be used. You can gradually whisk in cold or room-temperature liquid (stock, milk, etc.) to create your sauce. Alternatively, you can cool the roux and store it in an airtight container in the refrigerator for up to a few weeks or freeze it for longer storage. It's often recommended to add a cold roux to a hot liquid or vice versa to help prevent lumps.
Important Tips:
- Stir constantly: This is crucial to prevent the flour from burning and ensuring even cooking. Scrape the bottom and sides of the pan.
- Control the heat: Keep the heat relatively low to prevent burning, especially when making darker rouxs. Adjust as needed if it's browning too quickly.
- Smell is important: As the roux cooks, you'll notice a change in aroma from raw flour to increasingly nutty and toasted.
- Don't burn it: A burnt roux will have a bitter, unpleasant taste and will ruin your dish. If it burns, you have to start over.
- Ratio is key: Equal parts fat and flour by weight are ideal, but equal parts by volume works well for most applications.
- Add liquid slowly: When incorporating the roux into a liquid, add the liquid gradually while whisking constantly to prevent lumps.
Now you're ready to make a roux and elevate your cooking! Remember that practice makes perfect, so don't be discouraged if your first attempt isn't perfect.