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making roux by mixing flour and butter

How to Make a Roux

It is one of the many basic thickening agents in cooking and commonly used in sauces and soups.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course sauces
Cuisine International
Servings 1 serves
Calories 1081 kcal

EQUIPMENT (click pictures for details)

Saucepan
Saucepan
Whisk
Whisk

Ingredients
  

Instructions
 

  • Melt the butter in a saucepan over a medium heat.
    melting butter
  • Whisk the flour into the melted butter and cook for at least 3 minutes to obtain a white roux.
    making roux by mixing flour and butter
  • 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.
    make a roux
  • 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.

Notes

  • 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.

Nutrition for 1 portion

Calories: 1081kcalCarbohydrates: 76gProtein: 11gFat: 82gCholesterol: 215mgSodium: 13mgFiber: 3gSugar: 1gVitamin A: 2499IUCalcium: 39mgIron: 5mg
Keyword butter, flour, roux, thickening agent
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