How to Make a Roux

Gravy how gravy should be! This preparation technique will give you the smoothest velvety soft gravy on the block. Use and see how sauces can be thickened in general.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Flour
• Oil, Butter, Drippings, Fat of some type
• A sauteé pan
• Enough heat to cook on

1. Combine equal parts flour, and oil type of your choosing in a pan over high heat on the stove.
2. Stir together, and remove lumps.
3. Cook until at desired doneness. There are 3 levels please see tips below
4. Temper with broth/sauce base that it is designed for, and enjoy a classic sauce making masterpiece. See Warnings for advice on tempering

Tips & Warnings

• 1st stage of roux is to cook for 5-7 minutes. This is for white/light gravies and sauces
• 2nd stage of roux is to cook for 7-9 minutes. This is for light brown to medium brown gravies and sauces
• 3rd stage of roux is to cook for 11-12 minutes, and it is recommended to toast flour in pan for several minutes before adding oil
• Tempering is best done by adding small amounts at a time.
• When tempering, add broth to the roux, do not add roux to the broth until enough has been mixed in that it will not cause breaking and lumping of the roux