How to Make Roux

In this recipe, you’ll learn the classic French technique of how to make  a roux and mix it with your soups and sauces to thicken them to  perfection.

A Roux is a basic thickening agent comprising of equal parts weight, not volume, of butter and flour.

INGREDIENTS:

– unsalted butter – all-purpose flour

Add the butter to a medium size pan over low heat and cook until melted, do not burn it.

Pour  in the flour and immediately whisk it over low heat until combined and  cook for 2 minutes to form a white roux. Cool until ready to use.

For  a blond roux continually whisk it over low heat for 10-15 minutes or  until it begins to darken and is light caramel in color. Cool until ready to use.

For  a dark roux continually whisk over low heat for 30-35 minutes or until  it is very dark brown in color. Cool until ready to use.

How to Store: Keep it in an airtight container in the refrigerator at all times unless using it.

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