How to Thicken a Sauce With a White Roux (aka a White Sauce)

When you make a Soup, Stew or Sauce and find it to be too thin for your tastes, one of the best ways to thicken your sauce is with this simple white roux.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Fat (usually butter or margarine)
• Flour
• Milk
• Salt

1. Melt your source of fat in a small saucepan. I suggest using butter, the flavor is great!
   For a thin roux use 1 T. (A thin roux is used for cream soups involving vegetables, like cream of mushroom.)
   For a Medium-Thick roux use 2 T. (Ideal for meat based cream recipes like cream of chicken, gravies and soufflés)
   For a very thick Roux use 2.5 T, (a very thick roux is ideal for dishes such as croquettes).

2. Once the source of fat is melted, add flour. Stir continuously over medium heat to prevent browning.
   For very thin to medium roux, use equal parts fat and flour. For a Thick roux, use 3-4 T flour. For a very thick roux, use 4-5 T flour.

3. Once flour is mixed in, add about 1/2 t. of salt and 1 cup of milk (regardless of desired thickness). Beat with a whisk to combine all ingredients thoroughly.

4. Whisk regularly, making sure to keep the milk from scorching on the bottom. Allow to heat slowly until just under the boiling point, at a simmer. (A proper simmer is when bubbles are rising from the bottom of the pan, but not breaking the surface.)

5. A proper roux is flavorful and does not taste like bland flour. Your roux can be mixed in with any sauce or stew. Allow to simmer together for proper thickening before serving.

Tips & Warnings

• If you want to save your roux, seal and refrigerate it.

[DenaEBolton]

on 1/29/2009 I've had a time teaching my hubbie to make this, and he's a good cook! Keeps wanting to add flour when the sauce doesn't thicken quickly enough. My mother told me that I would learn to make good gravy/sauce when I learned patience. Good article!