Back to Basics: How to Make a Roux

November 6th 2020

This week on Back To Basics, Whitney shows us How to Make a Roux. What’s a roux? A roux is a thickening agent for gravies, sauces, soups and stews... and it only takes four ingredients!

Check out the recipe below:

Ingredients:

  • 2 tbsp butter or vegetable oil
  • 2 tbsp all-purpose flour
  • 1/8 tsp salt
  • Dash white pepper

        Directions:

        1. In a small saucepan, melt the butter or oil over medium heat. Add the flour, salt, and pepper and stir with a rubber spatula, mixing until they’re well combined and the mixture looks smooth. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and has a paste-like consistency.
        2. Use your prepared roux as the foundation for any number of dishes. To use the roux immediately, whisk in 1 cup of cold milk or broth (make sure the liquid is cold to prevent clumping). Bring the mixture to a boil and cook for about 2 minutes, stirring with a rubber spatula, until the liquid has thickened.


          Once you’ve completed your roux, try this out!

          Add any flavor of shredded cheese to make a cheese sauce. Pour over potatoes or vegetables. Click here to watch Whitney teach you how to perfectly roast your vegetables.

          Or use this cheese sauce as a base for macaroni and cheese:

          Or add the roux to pan drippings from roasts to create an easy gravy or sauce:

          Or use it to thicken soups and stews: 

          How to make a Roux

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