If you plan on making any soups or sauces, you definitely should learn how to make roux.
A roux recipe is made from equal parts of flour and fat, which is cooked on a pan over low heat.
There are three types, or stages, of roux: white, blonde and brown. The white and blonde roux is used for white sauces and white soups. The brown roux is used for dark sauces and dark soups. Today we’re making a blonde roux, which you can use in a variety of soups and sauces, including my creamy potato soup recipe.
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.
How to Make Roux
- 4 tablespoons all purpose flour
- 4 tablespoons butter
- 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.