How to make Roux
with no lumps
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Roux is the secret ingredient that gives a luxurious finish to some of our favorite dishes. it makes a wonderful creamy sauce in macaroni and cheese and transforms meat drippings into a savory gravy that we drizzle over pot roast and other cooked meats. Learning to make a simple roux is easy with our step by step recipe below. We even show you how to turn it into cheese sauce!
You Will Need
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3 tablespoons butter
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3 tablespoons all-purpose flour
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Liquid-such as Milk, beef stock, chicken stock etc. As much liquid as you need in your recipe. If you want 3 cups of Bechamel (white sauce) use 3 cups of milk, gravy, use 3 cups of chicken broth or beef broth. If you are making more then 3 cups, you can double this recipe.
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What is the basic formula of roux?
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The method for making roux uses 1 part oil or fat to 1 part flour, whisked constantly over heat until it reaches an optimal shade of color—ranging from white to dark brown. The finished base can be used to thicken sauces, gravies, and soup.
Turn this Roux
Into this Cheese Sauce
Directions
Add butter to warm pan
Add flour and whisk well, it should look like a thick paste. Cook for two or three minutes to lose the “floury” taste, but not so long it begins to color (this is your roux)
Add your liquid (and mix well.) (until flour dissolves into the liquid. You should see no lumps
Note: Make a cheese sauce below by adding milk and cheese. I used 20 ounces of milk to 1 1/2 cups cheese. (add milk slowly and whisk) when it starts to get a little thick add more milk. Wisk until your desired thickness is reached.
At this point you can add your cheese for a basic cheese sauce 1 1/2 cup for 20 ounces sauce.
When cheese is added to a white sauce, it’s called Mornay sauce.
Roux Tips: Don't give up, it's easy to get frustrated making a roux. you have to be patient and continually whisk, you can use a fork to mash down lumps and separate the flour and butter into the milk.
