Best 3 Basic Roux Recipes

A roux is a mixture of fat and flour, used as a thickener in sauces, soups, and stews. It is one of the basic components of French cuisine, and considered a key element in making many sauces and gravies. Roux is commonly made with equal parts of butter and flour, although other fats such as oil or bacon drippings can be used, and the ratio of fat to flour can be adjusted to achieve different consistencies and flavors. Roux is typically cooked for a brief time to eliminate its raw flour taste, and it can vary in color from pale blonde to dark brown, depending on how long it is cooked. The color of the roux affects the flavor and appearance of the dish, with lighter roux imparting a milder flavor and darker roux adding a more robust, nutty flavor.

Here are our top 3 tried and tested recipes!

BASIC ROUX

Basic Roux image

This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.

Provided by Chabear01

Categories < 15 Mins

Time 10m

Yield 8 ounces

Number Of Ingredients 2

Ingredients

4 ounces butter or 4 ounces other fat
4 ounces flour

Steps:

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.

Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 10.8, Fiber 0.4, Sugar 0.1, Protein 1.6

WHITE ROUX

White Roux image

Provided by Alton Brown

Categories side-dish

Time 5m

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

Ingredients

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Steps:

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

BASIC ROUX

basic roux image

I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.

Provided by Pam in B.C.

Categories Very Low Carbs

Time 6m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

flour
margarine

Steps:

Use equal amounts.
Melt margarine in saucepan over medium heat.
When melted add flour all at once.
Cook and stir over medium heat for 5 minutes.

Nutrition Facts :

Tips:

Use equal parts fat and flour. This will create a roux with a medium consistency, which is ideal for most purposes. If you want a thicker roux, use more flour. If you want a thinner roux, use more fat.
Cook the roux over medium heat. This will help to prevent the roux from burning and will allow the flour to cook evenly.
Stir the roux constantly. This will help to prevent the roux from clumping and will ensure that it cooks evenly.
Cook the roux until it reaches the desired color. The color of the roux will determine its flavor. A light roux will have a mild flavor, while a dark roux will have a more robust flavor.
Use the roux immediately or store it in the refrigerator for later use. A roux can be stored in the refrigerator for up to 2 weeks.

Conclusion:

A roux is a versatile ingredient that can be used to thicken sauces, soups, and stews. It can also be used to make gravies and casseroles. By following these tips, you can make a roux that is perfect for your next recipe.