Easy roux
Roux is an easy basic recipe for soup, stew, and sauce. You can make a delicious béchamel sauce with it to give your lasagna that little extra something or a tasty cheese sauce for your cauliflower. Additionally, you can use it to make your mushroom soup creamy or thicken it.
To make a roux, you start with butter and flour. After cooking, you add milk, cream, meat drippings, or broth, depending on what sauce or soup you’re making.
You begin by melting some butter in a pan over medium heat. Once the butter is completely melted, add the right amount of flour and stir until a paste forms. Let the roux cook for a few minutes to remove the “flour taste.”
How do you use roux?
After cooking the roux for a few minutes, gradually add the cold liquid. Make sure the liquid is cold if the roux is warm or that the roux is cold if the liquid is warm.
When you’ve added about half of the liquid, you can pour in the rest at once. Keep stirring constantly with a spoon or spatula. Let the sauce simmer until it reaches the desired thickness.
Do lumps form in your roux?
Lumps are formed in your roux, or actually, in the sauce or soup you make from the roux because the liquid (meat drippings, cream, milk, or broth) is added too quickly. When you start adding the liquid, I recommend doing it with a ladle. Only when all the liquid is absorbed, add another ladle of liquid. Note that in the beginning, the liquid is absorbed quickly, so keep your ladle close by to add more liquid, or it may burn!
Is your roux separating?
If your roux is separating or about to separate, it means there is too little liquid in your sauce, stew, or soup. By adding a few drops or tablespoons, depending on how much your roux has separated, of water, broth, milk, or cream, you will ensure that the fat dissolves nicely again.
Cooking supplies
- Pan or skillet
- Wooden spoon or spatula
- Kitchen scale
Ingredients
- 50 g flour
- 50 g butter
How to cook
Weigh the butter and add it to the pan. Set the pan over medium heat and melt the butter. Meanwhile, weigh the flour and set it aside. Add the flour when the butter is melted and stir it with a whisk or wooden spoon. At first, the mixture will be lumpy, but this will dissolve on its own, and it will become a smooth paste.
Once the roux has cooked for a few minutes, it is ready to be used in your recipe. Enjoy your meal!
Tips
- If your roux is too thin, you can add more flour (start with one teaspoon). Let your sauce or soup simmer enough after adding the liquid to the roux.
- For a darker roux, cook it a little longer. When the desired color is achieved, you can add the liquid.
Easy roux
Roux is an easy basic recipe for soup, stew, and sauce. You can make a delicious béchamel sauce with it to give your lasagna that little extra something or a tasty cheese sauce for your cauliflower. Additionally, you can use it to make your soup creamy or thicken it.
Ingredients
- 50 g butter
- 50 g flour
Instructions
- Weigh the butter and add it to the pan. Place the pan over medium-high heat and melt the butter.
- Meanwhile, weigh the flour and set it aside.
- Add the flour to the pan once the butter has melted and stir with a wooden spoon. At first, the mixture will be lumpy, but it will eventually become a smooth paste.
- After cooking the roux for a few minutes, it is ready to be used in your recipe. Good luck and enjoy your meal!
Notes
- If your roux is too thin, you can add more flour (start with one teaspoon). Let your sauce or soup simmer enough after adding the liquid to the roux.
- For a darker roux, cook it a little longer. When the desired color is achieved, you can add the liquid.
