What is a roux?
Roux, in one line
A roux is equal parts fat and flour cooked together, and it is used to thicken sauces, soups, and gravies like b茅chamel and gumbo.
Why it works
Flour contains starch, which swells and thickens when it meets hot liquid. Cooking flour in fat first coats the starch granules so they spread out without clumping, and it removes the raw flour taste. The longer a roux cooks, the darker and nuttier it gets, but the less thickening power it has.
How to do it
Common mistakes
- Adding cold liquid all at once, which causes lumps.
- Not cooking the roux long enough, which leaves a raw flour taste.
- Burning it, which cannot be fixed and tastes bitter.
Questions about roux
How much roux do I need to thicken a sauce?
Use about 2 tablespoons each of butter and flour per cup of liquid for a medium sauce. Use less for thin and more for thick.
How do I fix a lumpy roux sauce?
Whisk hard or strain the sauce through a sieve. A quick blend also works.
What is the difference between a roux and a slurry?
A roux is flour cooked in fat and added at the start. A slurry is starch mixed with cold water and added at the end.
Butter
Flour
Milk
