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.