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
Almond Butter
A velvety, nutty spread crafted from finely ground almonds, offering a rich and satisfying flavor that's both comforting and indulgent.
Anaheim Peppers
Anaheim peppers are a mild chili pepper variety named after Anaheim, California, where they were first cultivated commercially. Originating from the New Mexico region, these peppers are celebrated for their versatility and gentle heat. They possess a flavor that is mildly sweet with a subtle tang, and a pleasant vegetal note reminiscent of green bell peppers, but with a hint of spice. Their texture is firm and crisp when fresh, becoming tender and slightly smoky when roasted or cooked. In cooking, Anaheim peppers behave well across a range of techniques, from grilling and roasting to stuffing and sautéing, contributing a nuanced depth without overwhelming other ingredients with heat.
