What is a Roux (pronounced “roo”)? It’s a thickener that chefs use in soups, stews and cream sauces. I make a roux when I am making my Homemade Mac ‘N Cheese and a variety of sauces and soups.
Guess what? It’s super easy to make too!
There are different stages of roux’s and how long you cook the roux depends on what you’re using it for. For example, if you are cooking something that’ s a lighter color, like alfredo or Homemade Mac ‘N Cheese, you would use the lighter roux. If you are making a brown gravy or beef stew, you would use the darkest roux.
Read all about the different “Roux” stages HERE.
How to Make a Roux
Begin with equal parts of butter and flour.
Unsalted Real Butter (homemade, Troyer, Kerrygold, etc.)
Add butter to skillet on low heat. As the butter melts, slowly add the flour and whisk together. The mixture will be clumpy, but keep whisking until it’s thick and creamy.
And you’re done! See, making stuff from scratch is really quite easy and simple!! Post some of your favorite recipes using a Roux here in the comments or on my Facebook Page!