Chef 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.
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.
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.