:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/d2VAo09RceECLQetL9zO/868f4c1c8b665d13da9ba8699a8da5.png "How to make a Basic Roux for Sauces")
How to make a Basic Roux for Sauces
Roux is a classic French sauce thickener made by combining equal parts of fat and flour. It creates a smooth and velvety texture, perfect for enhancing stews and sauces.
Ingredients
- 1⁄4 Cup unsalted butter
- 1⁄4 Cup all-purpose flour
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Directions
In a heavy-bottomed saucepan, melt the unsalted butter over medium-low heat. Allow it to melt completely without browning.
Gradually add the all-purpose flour to the melted butter, whisking continuously to form a smooth paste. Make sure there are no lumps remaining.
Continue cooking the mixture over medium-low heat, stirring constantly, for about 5-7 minutes until the raw flour taste leaves and a nutty aroma develops. Adjust the heat as necessary to prevent mixture from browning.
Once the roux turns a light golden color and exudes a slightly toasted fragrance, it is ready. Remove it from heat to prevent further cooking.
Let the roux cool and then transfer it to an airtight container. It can be refrigerated for up to a week or frozen for several months.
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TammersHow to make a Basic Roux for Sauces
Roux is a classic French sauce thickener made by combining equal parts of fat and flour. It creates a smooth and velvety texture, perfect for enhancing stews and sauces.
In a heavy-bottomed saucepan, melt the unsalted butter over medium-low heat. Allow it to melt completely without browning.
Gradually add the all-purpose flour to the melted butter, whisking continuously to form a smooth paste. Make sure there are no lumps remaining.
Continue cooking the mixture over medium-low heat, stirring constantly, for about 5-7 minutes until the raw flour taste leaves and a nutty aroma develops. Adjust the heat as necessary to prevent mixture from browning.
Once the roux turns a light golden color and exudes a slightly toasted fragrance, it is ready. Remove it from heat to prevent further cooking.
Let the roux cool and then transfer it to an airtight container. It can be refrigerated for up to a week or frozen for several months.
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