How to Make Roux

Today I’m going to show you how to make roux, a paste that is used to thicken soups or sauces. This blonde roux recipe can be used in many recipes, including my creamy potato soup recipe. Roux is made from equal parts of flour and fat, cooked on a pan over low heat. There are three types of roux. The white and blonde roux is used for white sauces and white soups, while the brown roux is used for dark sauces and soups. 

Tip: To make a brown roux for gumbo, you should use pork fat instead of butter. You also need to cook it until it reaches a dark brown, which could take up to 50 minutes.

How to Make Roux

Thickens 2-4 quarts of soup or sauce.

Ingredients

  • 4 tablespoons all purpose flour
  • 4 tablespoons butter

Instructions

  1. Add butter to a frying pan preheated on low. When the butter is melted, whisk in the flour. Add flour in stages in case it gets too thick.After about 5 minutes, you'll notice a nutty aroma. Set the roux aside at room temperature while you begin preparing your soup or sauce.
  2. Tip: To make a brown roux, Cajun roux or gumbo roux, you should use pork fat instead of butter. You also need to cook it until it reaches a dark brown, which could take up to 50 minutes.

Recipe by Jason Hill / CookingSessions.com

http://cookingsessions.com/how-to-make-roux/