Roux – Used for Soup and Sauce Bases

Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. I use it all the time to add that extra richness and the thickening aspect it brings to soups and sauces.

Roux

Used as a thickener for Soup and Sauce Bases

3.4 from 10 votes

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Course: Sauce

Cuisine: French

Keyword: how to make a roux, roux recipe

Cook Time: 4 minutes

Total Time: 4 minutes

Servings: 8 servings

Calories: 65kcal

Author: Kevin Is Cooking

Ingredients

• 1/4 cup butter (or oil, fat drippings)
• 1/4 cup flour

Instructions

• In a medium sauce pan melt equal parts butter and then the flour.
• Whisk the flour and butter together and allow to simmer on low and turn a light golden color for lighter sauces or soups, a golden brown, peanut butter-like consistency for darker sauces and soups, cooking and bubbling for several minutes on low heat.
• Add liquids like chicken of beef stock, milk or wine a little at a time while whisking until smooth after each addition. Add remaining seasonings in recipe and simmer a couple of minutes more.

Notes

The roux is the base thickener for any sauce, gravy or soup. Adding the liquid of 3-4 cups of stock will yield a medium consistency when whisked in. Adapt to your liking of more or less. I prefer thicker, which means less stock and add more as you go. You can't go back once it's thinned, BUT you can make more roux and whisk it in to thicken again.

Nutrition

Calories: 65kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 2mg | Iron: 1mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!