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
Recipe by Jason Hill – CookingSessions.comChef Jason Hill shows you how to make roux, a recipe used to thicken soups and sauces, in this episode of "Chef Tips." 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, while the brown roux is used for dark sauces and dark soups.
Ingredients
- 4 tablespoons all purpose flour
- 4 tablespoons butter
Instructions
- 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.
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Notes
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. Thickens 2-4 quarts of soup or sauce.
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