Description
Roux is a classic thickening agent made from equal parts fat and flour, cooked together and used as a base for sauces, soups, and gravies.
Ingredients
Units
Scale
- 1/4 cup butter or other fat (e.g., oil, bacon drippings)
- 1/4 cup all-purpose flour
Instructions
- In a saucepan over medium heat, melt the butter or heat the fat.
- Once melted and hot, add the flour.
- Stir constantly with a wooden spoon or whisk to prevent lumps.
- Continue to cook the mixture, stirring constantly, until it reaches the desired color: white roux (2-3 minutes), blonde roux (4-5 minutes), or brown roux (8-10 minutes).
- Use immediately in your recipe or store for later use.
Notes
- Roux color affects flavor; darker roux has a nuttier flavor but less thickening power.
- Use low to medium heat to avoid burning.
- Store cooled roux in an airtight container in the refrigerator for up to a month or freeze for longer storage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 1mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
