A roux is a combination of equal parts of flour and butter.
It is one of the many basic thickening agents in cooking and commonly used in sauces and soups.
We make a roux with ordinary butter but you can also use clarified butter for this recipe. It is also possible to make a roux with other fats such as oil or rendered fat from bacon or duck but it is less popular.
3 types of roux
White, blonde and brown are the 3 types of roux available.
- White roux is used to thicken veloutés and white sauces. It is important that the flour doesn’t brown.
- Blonde roux needs to cook a little longer until it has a light brown colour. It is used in light coloured sauces.
- Brown roux needs to cook the longest and will be golden brown. It will add a slight nutty flavour to your dishes and can be used to thicken a red wine sauce or gravy.
How to Make a Roux
- 100 gr unsalted butter
- 100 gr plain flour
- Melt the butter in a saucepan over a medium heat.
- Whisk the flour into the melted butter and cook for at least 3 minutes to obtain a white roux.
- To get a blond roux cook the white roux for 3 minutes until the flour loses its raw flavour and the colour is light brown.
- To get a brown roux cook further and watch carefully as it will quickly turn to a golden brown colour.
- Use the roux right away as a thickening agent or store in the refrigerator in an airtight container.
- The ratio of butter and flour is always equal.
- It is recommended to make the roux in advance and store in the fridge then use a cheese grater.