Ingredients for Basic Roux
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
36g
Carbs
3g
