Basic Roux Recette

Master the art of roux with this easy-to-follow recipe! Make a large batch of this versatile thickening agent and keep it on hand for quick and effortless sauce and soup enhancements. Refrigerated or frozen, this roux will last up to two months, adding rich flavor and velvety texture in minutes. Simply stir cold roux into your hot soup or sauce for an instant, delicious upgrade! Perfect for busy weeknights and gourmet creations alike.

Préparation 5 min

Cuisson 10 min

Calories 153.2 kcal

Protéines 3g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Basic Roux

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour

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Comment préparer Basic Roux

In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-low heat.
Gradually whisk in 1/2 cup all-purpose flour, ensuring no lumps form. This is crucial for a smooth roux.
Continue whisking constantly for 8-10 minutes, until the mixture is a light golden brown color for a blonde roux (suitable for lighter sauces) or a darker, richer brown for a brown roux (suitable for heartier dishes). Watch carefully to prevent burning.
Remove from heat immediately. The roux will continue to cook slightly from residual heat.
Allow the roux to cool completely before transferring to an airtight container. Label with the date.
Refrigerate or freeze for up to two months.
To use: Add cold roux to hot soup or sauce, whisking constantly until fully incorporated and desired thickness is achieved.