Forktionary

Basic Roux Recipe

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.

Prep Time 5 mins
Cook Time 10 mins
Calories 153.2 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Basic Roux 78

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Roux

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

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How to Make Basic Roux

  1. In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-low heat.
  2. Gradually whisk in 1/2 cup all-purpose flour, ensuring no lumps form. This is crucial for a smooth roux.
  3. 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.
  4. Remove from heat immediately. The roux will continue to cook slightly from residual heat.
  5. Allow the roux to cool completely before transferring to an airtight container. Label with the date.
  6. Refrigerate or freeze for up to two months.
  7. To use: Add cold roux to hot soup or sauce, whisking constantly until fully incorporated and desired thickness is achieved.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

0g

Fat

36g

Carbs

3g

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15 Minutes Or Less Time To Make Course Preparation 5 Ingredients Or Less Condiments Etc Easy Dietary Cooking Mixes Number Of Servings