What Really Is a Roux Used For?

A roux is most often used to thicken something — gravy, a sauce, soup or stew. But it can also add flavor, especially when the roux is cooked until it begins to brown.

Just as important is when you use it.

A roux is usually made early in the cooking process. Think of it as the foundation you’re going to build the rest of the dish on.

You make the roux first. Then, depending on what you’re making, you slowly add your liquid — perhaps milk, broth or stock — while stirring or whisking it into the roux.

As the mixture cooks, the roux begins to thicken that liquid. Then you continue adding the other ingredients called for in your recipe.

So when you see a recipe that says “make a roux,” don’t let the fancy French name scare you.

It usually means you’re simply making the thickening base for what comes next.

There are three basic types of roux, depending mostly on how long you cook it.

White Roux

A white roux is cooked for only a short time, just long enough to cook away the raw flour taste without letting it brown.

It has a mild, delicate flavor and is commonly used for white sauces such as Béchamel, macaroni and cheese and white gravy.

Blond Roux

A blond roux is cooked a little longer, until it begins to turn a light golden color.

It develops a slightly richer, nuttier flavor and is often used for sauces, gravies and soups. It is also the traditional base for a sauce called Velouté.

Brown Roux

A brown roux is cooked much longer, until it becomes brown and develops a deeper, toasted flavor.

It can be used for darker gravies, stews and sauces. The darker the roux becomes, the more flavor it develops — but you must remember, it also loses some of its thickening power.

Ok-So How Do I Make a Roux

A simple rule to remember is roughly equal parts fat and flour.

For a small batch:

• 2 tablespoons butter

• 2 tablespoons flour

Slowly melt the butter in a saucepan over low to medium-low heat.

Add the flour and whisk it into the melted butter until the mixture is smooth.

Continue cooking, stirring or whisking constantly, until the roux reaches the color you want.

For a white roux, this may take only a minute or two. For a blond or brown roux, simply continue cooking it longer and watch the color carefully.

Once your roux is ready, continue with whatever you’re making.

For example, if you’re making white gravy, slowly add milk while whisking. For a soup or sauce, you might add broth or stock instead.

Continue adding your liquid and stirring until you get the consistency you want.

And that’s really all a roux is.

Flour + fat + a little heat = the beginning of a whole lot of good cooking. 😄