How to Make a Roux from Scratch (Foolproof Method!)

Рет қаралды 35,974

3 жыл бұрын

Learn How to Easily Make a Roux by simmering and stirring equal parts flour and either butter or oil. You can then use this homemade roux to thicken your favorite sauces or flavor a batch of Cajun gumbo. A few tips and tricks will also teach you how to master this cooking technique so you never mess it up again!
RECIPE: www.evolvingtable.com/how-to-...
PRINT RECIPE: www.evolvingtable.com/wprm_pr...
INGREDIENTS:
½ cup butter or oil*
½ cup flour all purpose*
INSTRUCTIONS:
Place a saucepan, skillet or Dutch oven over medium-low heat.
Add ½ cup of butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.
White Roux:
Sprinkle in ½ cup of flour and begin stirring immediately. Keep stirring constantly to prevent it from burning. (This stage is great to use as a thickener for soups and sauces.)
Blonde Roux:
The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.
After 3-5 minutes you will have what’s called a blonde roux. (This can be used to make creamy and lightly-colored sauces such as a bechamel or a sausage gravy.)
Light Brown Roux:
To get a darker colored roux continue cooking it for another 5-25 minutes.
After 10-15 minutes of cooking you will have a light brown roux.
Dark Brown Roux:
Continue cooking for a total of 25-30 minutes, to get a dark brown roux. (This is perfect for a homemade gumbo recipe!)
Store any leftover roux in an airtight container in the refrigerator for up to a month.
Website: evolvingtable.com

Пікірлер: 12

@evolvingtable9462 3 жыл бұрын

Have you ever made a ROUX from scratch?

@briscoedarling3237 7 ай бұрын

The first line of every Cajun recipe: “First, make a roux….”

@beechermouse 3 жыл бұрын

Helpful video. I've had trouble making rough with baking flour before too.

@evolvingtable9462 3 жыл бұрын

Ya I think the baking flour is too fine. Thanks for watching the video and commenting :)

@mmc1955 2 жыл бұрын

I’ve made a roux for two different recipes in the last month. Given your descriptions, I made the blond roux. However, despite the two recipes having the completely different herbs and spices, they tasted the same - quite bland. It was as if I hadn’t added anything at all. Any idea what I did wrong? They both thickened the milk perfectly.

@Darkvictorious 7 ай бұрын

Help, my roux jump the white and blonde stages, it became a light brown and I cooked it to the dark brown since I wasn’t sure I was doing it right. Ended adding chicken stock to make a chicken vouté.

@felixbeutin8105 Жыл бұрын

i have never thought of roux as "hard or complicated"

@johnreppel2756 Жыл бұрын

Corn starch makes a fine gluten free roux

@WhiteCleats 10 ай бұрын

*Slurry

@WhiskeyPapa42 6 ай бұрын

@@WhiteCleats A roux is still equal parts starch and fat, and typically is the start/base of a sauce. A slurry is starch and water, and it typcially added at the end of the cooking process. Roux's are typically made with flour, and slurries are typically made with corn starch, but any other starch can be used in either, such as arrowroot or potato starch. If he's using corn starch with butter/fat and using it as the start/base for his sauce, it would still be a roux. If he was mixing corn starch with _water_ and adding it at the end of the cooking process, it would be a slurry.

@WhiteCleats 6 ай бұрын

@@WhiskeyPapa42 What a great response! I really appreciate you correcting me. Thank you!