Basic Roux

Recipe by Chabear01
READY IN: 10mins
YIELD: 8 ounces




  • To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
  • It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
  • Butter is the most commonly used form of fat.
  • Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
  • Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
  • Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
  • For example, butter contains a small amount of water.
  • However, bacon fat, which has been perfectly rendered, contains no water.
  • Within these variables there are varying levels of consistencies.
  • If your roux is too thin, add a small amount of flour.
  • If it is too thick, add a small amount of fat to thin it out.
  • When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
  • As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
  • Then heat the entire mixture until it comes to a simmer.
  • This process will keep the roux from creating lumps.
  • Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.