How to Make a Roux – a must-have recipe if you are making homemade gravy or sauce! So simple!
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- Melt butter in pan on medium-high heat
- Add flour (either all at once or slowly as you whisk) and whisk quite vigorously until combined
- Once combined flour is fully combined and starts to lightly bubble, reduce heat.
- Continue whisking, but at a slower pace
- Continue cooking until you can smell the nuttiness of the flour then cook about 1-2 min more or until you have reached your desired color.
- Adding flour: Now, there seem to be two schools of thought here. One states that you need to dump the entirety of your flour in and whisk fiercely until mixed in well. The second states you should slowly mix in the flour, until you have reached your desired consistency. Frankly, I don’t align myself with either. I was raised to add it in slowly, but in this example I dumped it in all at once and it turned out lovely. So, do your thing with the flour – fast or slow…
- Too wet or too dry: The end result shouldn’t be too “wet” looking or too dry. If it is either on of these, compensate by adding the appropriate ingredient (if too wet, add a little bit more flour).
- Once done: Once you are done, transfer it to a storage container and let cool or, if you have a cooler liquid to add it too, continue on with your recipe.
- Storage Tip: A good tip is to make a batch ahead of time and it can actually be stored in the refrigerator for several weeks. Then, when you need a thickening agent for your, most likely, hot simmering sauce, you can simply break off a chunk and slowly add it into your recipe!
Keywords: How to Make a Roux