A roux is used as a base to many sauces, stews and soups, It acts as a thickening agent.

A roux is a mixture of equal parts flour and fat and it is used to thicken sauces, soups and stews. Butter is the most commonly used fat but oil can be used as long as its the same quantity by weight!

It is in an integral part in making a bechamel sauce. Bechamel sauce is made by adding milk to the roux. It is used to make dishes like lasagna and mac and cheese!

For a simple roux recipe, all you will need is 50g of flour and 50g of butter.

  1. In a clean saucepan melt the butter.
  2. Once melted add the flour and stir constantly with a wooden spoon.
  3. For a light roux cook for about 3-5 minute, a light roux is perfect for bechamel sauce.
  4. For a brown roux cook for 6-7 minutes, a brown roux is typically used to make gravy.
  5. For a dark roux cook for 8-15 minutes, a dark roux is commonly used for stews and gumbo!

A good gluten-free alternative is to use Plantain flour instead of regular flour.

Leave a Reply

Your email address will not be published. Required fields are marked *

On this website we use first or third-party tools that store small files (cookie) on your device. Cookies are normally used to allow the site to run properly (technical cookies), to generate navigation usage reports (statistics cookies) and to suitable advertise our services/products (profiling cookies). We can directly use technical cookies, but you have the right to choose whether or not to enable statistical and profiling cookies. Enabling these cookies, you help us to offer you a better experience. Cookie policy