How to Make a Roux
Learn the art of making a roux, the foundational technique for thickening sauces, gravies, and soups.
Notes
The color of the roux affects the flavor and thickening power. A lighter roux is best for white sauces, while a darker roux adds nutty flavor to gravies and soups.
Steps
- 1 Melt 4 tablespoons of butter in a saucepan over medium heat.
- 2 Add 4 tablespoons of all-purpose flour and whisk continuously to combine.
- 3 Cook the mixture, stirring constantly, for 2-3 minutes until it turns a light golden color.
- 4 Lower the heat if the roux begins to brown too quickly to prevent burning.
- 5 Once the roux reaches the desired color, remove it from the heat and let it cool slightly before use.
- 6 Gradually whisk the roux into your liquid of choice to thicken.
- 7 Simmer the mixture gently, stirring occasionally, until it reaches the desired consistency.
Ingredients to explore
Alfredo Sauce
Creamy, rich, and utterly indulgent, Alfredo sauce is a dreamy blend of butter, heavy cream, and Parmesan cheese. Its velvety texture and savory depth make it a beloved staple in Italian-American cuisine.
2% Milk
Creamy and just a touch lighter than whole milk, 2% milk offers a perfect balance of richness and reduced fat. Its smooth texture and subtle sweetness make it a delightful choice for sipping or cooking.
Recipes to try
Lemon Pepper Tilapia with Garlic Green Beans
Zesty lemon pepper tilapia fillets served with garlicky, tender-crisp green beans make for a bright and satisfying weeknight meal.
Smoky Black Bean and Corn Soup with Lime
This soup is a tangy, smoky hug in a bowl, with the fresh zing of lime cutting through rich black beans and sweet corn.