How to make an all-rounder roux

How to make an all-rounder roux

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Difficulty

Easy 👌

Ingredients

Servings:-0+
4 tbsp
butter
4 tbsp
flour
Metric
Imperial
  • 4 tbsp butter
  • 4 tbsp flour

Utensils

  • saucepan
  • sieve
  • whisk

Technique:

Cut butter into chunks and melt in a saucepan over medium heat. Sieve the flour into the melted butter, a little at a time, whisking constantly to make sure it is fully combined and that there are no lumps. Keep whisking until the mixture thickens, taking care not to burn it. For a creamy sauce, add vegetable stock and cream.

Uses:

Roux is a combination of equal parts flour and fat , used to thicken a variety of soups, sauces, and gravies. The recipe for roux which we’ve provided you is what’s known as a white roux. Cooking the roux slightly longer will yield a dark roux, which offers a deeper, more distinctly nutty quality to dishes.