Making a roux (pronounced “roo”) is a traditional thickening agent in cooking with a history in French cuisine. A roux is a perfect base for many recipes and sauces. In fact you may have made a roux before and didn’t even know it! Basically a roux calls for equal parts fat/oil and flour. Here are the basic steps.

How to Make a Roux:

• Melt butter (or oil) to a bubble
• Add in equal amount of flour (for instance 2 T butter and 2 T flour) and stir with fork or whisk
• If making a white sauce or thickening a soup don’t allow the roux to cook too dark. When the roux is “blonde” you can add in milk and seasoning.
• When using the roux for a gravy you can allow it to cook a little darker, then add in pan drippings.

Why should you know how to make a roux? Making a white sauce with a roux base is an easy way to use up leftovers and or do some “pantry” cooking. Make a roux, add in milk or cream, seasoning and some parmesan cheese and you have a quick Alfredo sauce to use with meat, veggies and pasta. You can also take most soup recipes and make them into a “creamy” version by adding a milk roux.

I first learned how to make a roux for my Shrimp Etouffee recipe.  This base is definitely a staple in cajun recipes.  But then I realized it’s also in that classic Chipped Beef on Toast mom served us growing up.

Do you roux?