How to Thicken Roux
Roux is the base for many sauces and gravies. It is made by combining equal, or near equal, parts of fat and flour. Roux can be divided into two main categories: white or brown. White roux is the base of white sauces, while brown is used for brown gravies. The amount of time the roux cooks will determine whether the result is white or brown. Does this Spark an idea?
Instructions
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Choose the proper cooking fat before combining the two ingredients. For a white sauce, use butter or margarine. For brown gravies, use vegetable oil or lard. Measure the amount of fat you plan to use for the roux. Typically, 1/4 cup butter or lard is a good starting point.
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Heat the fat, over medium heat, until the butter is melted or the oil is hot.
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Whisk in 1/4 cup of plain flour, stirring constantly, until the roux combines into a thick, paste-like consistency.
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Cook for several minutes, stirring constantly, for a white roux. Continue cooking the mixture until the roux has darkened in color for a brown sauce.
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5
Stir the remaining sauce ingredients into the roux until the sauce or gravy is thick and smooth.
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Tips & Warnings
Roux can be made in advance. Once the roux has reached the desired color, store the roux in the refrigerator until needed.
To help prevent lumps in gravy and sauces, add cold ingredients to hot roux or stir cold roux into hot liquids. This helps to distribute the roux evenly into the mixture.
While arrowroot powder and cornstarch can be used to thicken gravies and sauces, they are not considered an ingredient in a traditional roux.
You can also use the fat from cooked meat to combine with the flour for a roux. Measure carefully to add the proper amount of flour.
